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Coconut Chick Pea 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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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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
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4
cups
canned chick peas
, rinsed
-
1
cup
plain low-fat yogurt
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To start the sauce, puree together the onions and garlic in a food processor.
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In a large saucepan heat the olive oil and add the puree mixture.
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Cook over medium heat for a few minutes stirring constantly, then add all the remaining ingredients except the chickpeas and yogurt.
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Simmer slowly for about 20 minutes.
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Add the chickpeas and yogurt and simmer for about an additional 15 minutes.
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Serve with steamed jasmine rice and/or naan.