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.
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. 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 Naan. 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 and/or Easy Homemade Naan.
Like this Coconut Chickpea Korma recipe?
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- 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
To start the sauce, puree together the onions and garlic in a food processor.
In a large saucepan heat the olive oil and add the puree mixture.
Cook over medium heat for a few minutes stirring constantly, then add all the remaining ingredients except the chickpeas and yogurt.
Simmer slowly for about 20 minutes.
Add the chickpeas and yogurt and simmer for about an additional 15 minutes.
Serve with steamed jasmine rice and/or naan.
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