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Coconut Chickpea Korma

Coconut Chickpea Korma. An easy to make simplified version of this vegetarian coconut chickpea korma that makes a great side dish or satisfying meal served with rice or naan.

Easy Coconut Chick Pea Korma single serving in a white bowl with naan on the side

Easy Coconut Chick Pea Korma

This coconut chickpea korma is a favorite recipe of my son, Noah. His favorite Indian foods include tandoori chicken, samosas and this delicious, easy to prepare, chick pea korma.

Washed and drained canned chick peas in glass dish on bamboo board isolated on white background. Stock Photo

Drain and rinse canned chickpeas well.

If you have more time, consider cooking dried chickpeas for this recipe.

It makes a great side dish for an Indian meal like our delicious Butter Chicken. Or as a satisfying lunch all on its own with some homemade super quick and easy Yogurt Flatbreads.

Yogurt Flatbreads photo with title text for Pinterest

Noah loves any curried chick pea dish and this one got his stamp of approval. We enjoyed the leftovers the next day even more, I think.

Serve with steamed jasmine rice .

Easy Coconut Chick Pea Korma shown with naan

Easy Coconut Chick Pea Korma

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Easy Coconut Chick Pea Korma photo with title text for Pinterest

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Easy Coconut Chick Pea Korma single serving in a white bowl with naan on the side
Yield: 8 servings

Coconut Chick Pea Korma

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

An easy to make simplified version of this vegetarian coconut chickpea korma that makes a great side dish or satisfying meal served with rice or naan.

Ingredients

  • 4 cups diced white onions
  • 6 cloves garlic
  • 3 tbsp olive oil, (you can use clarified butter or ghee if you prefer)
  • 1 cup water
  • 2 cups canned crushed tomatoes
  • 2 tbsp freshly grated ginger root
  • 1/2 cup ground toasted almonds
  • 1 cup coconut milk
  • 1/2 small red chili, , minced (more or less to taste)
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 4 tsp mild yellow curry powder
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground coriander seed
  • 2 tsp garam masala
  • 1/2 tsp ground cloves
  • pinch saffron, (optional)
  • 1/2 tsp cumin
  • 1 tbsp brown sugar
  • 4 cups canned chick peas, , rinsed
  • 1 cup plain low-fat yogurt

Instructions

  1. To start the sauce, puree together the onions and garlic in a food processor.
  2. In a large saucepan heat the olive oil and add the puree mixture.
  3. Cook over medium heat for a few minutes stirring constantly, then add all the remaining ingredients except the chickpeas and yogurt.
  4. Simmer slowly for about 20 minutes.
  5. Add the chickpeas and yogurt and simmer for about an additional 15 minutes.
  6. Serve with steamed jasmine rice and/or naan.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1 serving

Amount Per Serving Calories 441Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 602mgCarbohydrates 53gFiber 11gSugar 19gProtein 16g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Barbara

Thursday 31st of March 2022

Would it be possible to use cubes of chicken breast in your Coconut Chickpea Korma instead of Chickpeas?

Sandy

Saturday 18th of May 2019

Wonderful curry. Followed directions as written. The toasted ground almonds added a wonderful flavour and thickened it up a bit. Perfect with fresh naan and a cucumber and tomatoe salad.

Your recipes never disappoint.

Thanks Barry!

Brenda Andrews

Sunday 7th of December 2014

A little confused. Do you add 2 cups of crushed tomatoes twice? First part of ingredients says to puree onions and....seems to missing an ingredient. Could you please clarify as would love to make it.

Barry C. Parsons

Monday 29th of December 2014

Sorry, formatting error. Fixed now.

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