Vegan Chickpea Korma

Name: Vegan Chickpea Korma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 15.5 oz chickpeas; 13.5 oz coconut milk; 1 medium onion; 1 small red bell pepper; 3 tbsp vegetable oil; 2 tbsp tomato paste; 1 garlic clove; 1 tbsp ginger; 3 tbsp curry powder; 1 tsp ground cardamom; 1 tsp ground coriander; cayenne pepper

Gently simmered chickpeas, coconut milk and red bell pepper, warmed with clove and ginger, a South Asian korma.

55 min · Serves 5 · Easy

Method

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Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: easy

1
Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
2
Fry the chopped onion in vegetable oil until soft. Stir curry paste mixture into the onion and fry together for a minute.
3
Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
4
Add in the bell pepper and chickpeas. Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
5
Bring to bubbling and then cover and reduce heat. Simmer for 15 minutes.
15 min