Sugar-Free Chickpea Korma

Indulge in the comforting warmth of Sugar-Free Chickpea Korma, a luscious, plant-based curry that's both wholesome and flavorful. This recipe masterfully combines tender chickpeas with a creamy coconut milk base, infused with a symphony of aromatic spices like cumin, coriander, turmeric, and cinnamon. Free from added sugars, it relies on fresh ingredients like garlic, ginger, and a hint of tomato paste to deliver a rich, satisfying taste profile. Ready in just 50 minutes, this vegan-friendly dish is a perfect weeknight dinner option that pairs beautifully with steamed rice, fluffy quinoa, or warm naan. Packed with protein and brimming with Indian-inspired flavors, this sugar-free korma is a deliciously healthy choice for spice lovers and comfort food enthusiasts alike.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 2 tablespoons coconut oil
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cardamom
• 0.5 teaspoon crushed red pepper flakes
• 1 can, full-fat canned coconut milk
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 0.25 cup, chopped fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse and drain the canned chickpeas thoroughly under cold water and set aside.

Step 2

Heat the coconut oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until fragrant.

Step 4

Stir in the ground cumin, coriander, turmeric, cinnamon, cardamom, and crushed red pepper flakes. Cook the spices for 1 minute to release their flavors.

Step 5

Add the tomato paste to the pan, stirring well to coat the onion mixture.

Step 6

Pour in the canned coconut milk and vegetable broth, stirring until combined.

Step 7

Bring the mixture to a gentle simmer, then add the rinsed chickpeas, salt, and black pepper. Stir to combine.

Step 8

Cover the pot and let the korma simmer gently for 20 minutes, allowing the flavors to meld and the chickpeas to soften further.

Step 9

Remove from heat and stir in the chopped fresh cilantro.

Step 10

Serve the sugar-free chickpea korma hot, with steamed rice, quinoa, or naan on the side.

Nutrition Facts

Serving size	(1319.1g)

Amount per serving	% Daily Value*
Calories	1797.9

Total Fat 134.2g	0%
Saturated Fat 108.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4413.0mg	0%
Total Carbohydrate 135.1g	0%
Dietary Fiber 27.2g	0%
Total Sugars 36.5g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 369.2mg	0%
Iron 24.1mg	0%
Potassium 2976.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 7.7%

Carbs: 28.5%