Last updated - ; Published - By Rhian Williams 22 Comments
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This Vegan Chickpea Korma Curry is:
- seriously creamy
- super flavourful
- secretly healthy!
Korma has always been one of my favourite curry dishes, and so I got thinking about ways to make a healthier, plant-base version.
Unlike the other curries I usually post, this korma starts off with a curry paste, which helps create the super silky, velvety texture of the sauce. It's made by blending together onion, garlic and ginger, along with some spices.
Cashew nuts also get blended into the paste, which adds a rich creaminess that, when paired with tinned coconut milk creates a seriously indulgent sauce without the need for butter or cream. Tinned tomatoes add just the right amount of sweet acidity to balance out the richness of the sauce.
What's lovely about korma is that it's very mildly spiced compared to lots of other curries, but it definitely doesn't lack in flavour.Desiccated coconut and fresh coriander add a lovely fragrance, along with thecardamom, cloves and bay leaf I've added.
This may look like a lot of ingredients, and don't worry if you can't get hold of them all, but the more you can add the more kaleidoscopic the curry will taste.
I replaced the traditional chicken with chickpeas, which work wonderfully to soak up flavours, much like the cauliflower. If you're not into cauliflower or French beans, you can substitute them with other vegetables.
This Vegan Chickpea Korma Curry is perfect for batch cooking as leftovers are delicious reheated, and it freezes well too!
For more curries, check out my:
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Japanese Curry
- Vegan Chickpea Pumpkin Curry
- Thai Green Curry Rice Soup
- Tofu Satay Curry
- Pumpkin Curry Soup
- Potato Pea Curry
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Helpful tools to make this Vegan Chickpea Korma Curry:
measuring jug
food processor
blender
hand-held stick blender
Vegan Chickpea Korma Curry (GF)
This Vegan Chickpea Korma Curry is seriously creamy, super flavourful and secretly healthy!
4.07 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: vegan chickpea curry, vegan korma
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 374kcal
Author: Rhian Williams
Ingredients
For the curry paste:
- 50 g (⅓ cup) raw cashew nuts - soaked overnight in cold water or in boiling water for 10 minutes
- 1 onion, roughly chopped
- 2 garlic cloves
- 1 cm (½ inch) ginger, minced
- 1 teaspoon curry powder, to taste
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
For the curry:
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 carrot, peeled and sliced
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Bunch of fresh coriander (cilantro), roughly chopped
- 3 tablespoons desiccated coconut
- 400 g (14oz) tin of coconut milk
- 200 ml (⅘ cup) tinned tomatoes
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- Salt + pepper, to taste
- 150 g (5.5oz) cauliflower florets
- 200 g (7oz) French (green) beans
To serve (optional):
- Cooked brown or white rice
- Flaked almonds
Instructions
For the curry paste:
Add all ingredients to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth - it may require mixing around a few times and add a splash of water if it’s not blending properly
For the curry:
Heat up the oil in a large saucepan
Once hot, add the paste and fry for around 5 minutes until fragrant
Add the carrot, chickpeas, stock cube, coriander, desiccated coconut, coconut milk, tinned tomatoes, cardamom pods, cloves, bay leaf, and salt + pepper, and a little extra water if necessary
Bring to the boil and simmer on a low heat for around 15 minutes
About 5 minutes before serving, add the cauliflower and French beans (so as not to overcook them)
Serve alongside rice, and scatter over flaked almonds, if desired
Leftovers are delicious reheated and freeze well
Nutrition Facts
Vegan Chickpea Korma Curry (GF)
Amount Per Serving
Calories 374
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Masefield.Jennifer
The most important value of life is the happiness of the soul, not anything outside of it.
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Anonymous
Thank you for the amazing recipes
They make such a big difference in navigating a vegan gluten free dietReply
Rhian Williams
Thank you so much, so happy to hear that!
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