Chickpea Korma Easy Recipe Vegan and Delicious Meals

If you’re craving a rich, creamy, and comforting dish that’s completely plant-based, this easy vegan chickpea korma recipe is exactly what you need. Korma is a classic Indian curry known for its luscious texture and fragrant spices, and this version uses chickpeas as the star ingredient to create a hearty and satisfying meal without any dairy or meat.

Perfect for busy weeknights or meal prep, this recipe combines simple pantry staples with aromatic spices and coconut milk to deliver a delicious curry that everyone will love.

Whether you’re vegan, vegetarian, or just looking to try something new, this chickpea korma is packed with flavor and incredibly easy to make. Plus, it’s gluten-free and nutritious, making it a wholesome choice for any diet.

Serve it with fluffy basmati rice or warm naan for a complete, soul-warming meal that’s sure to become a favorite in your recipe rotation.

Why You’ll Love This Recipe

This chickpea korma is a beautiful balance of creamy and spicy, with a rich sauce that clings perfectly to the tender chickpeas. The use of coconut milk adds a velvety texture without overpowering the delicate blend of spices like cardamom, cumin, and coriander.

It’s also:

• Vegan and dairy-free, making it accessible for all dietary preferences.
• Easy to prepare with simple ingredients you likely have in your pantry.
• Nutritious and filling, packed with protein and fiber from chickpeas.
• Customizable to suit your spice tolerance and ingredient availability.
• Perfect for meal prep, as it stores well and tastes even better the next day.

Ingredients

• 2 tablespoons vegetable oil (or coconut oil for extra flavor)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk, full-fat preferred
• 2 cans (15 oz each) chickpeas, drained and rinsed
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice (optional, for brightness)

Equipment

• Large skillet or saucepan
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons
• Can opener
• Stove top

Instructions

1. Heat the oil in a large skillet over medium heat. Once hot, add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Add the garlic and grated ginger and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Stir in the ground spices: coriander, cumin, turmeric, cardamom, and chili powder. Cook the spices with the onion mixture for about 1 minute to release their aromas.
4. Add the diced tomatoes and cook for 5 minutes, allowing the tomatoes to break down and meld with the spices.
5. Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
6. Add the rinsed chickpeas to the sauce, stirring to coat them evenly. Simmer uncovered for 15-20 minutes, stirring occasionally to let the sauce thicken.
7. Season with salt and black pepper to taste. Add lemon juice if you want a slight tang to brighten the flavors.
8. Remove from heat and garnish with freshly chopped cilantro.
9. Serve hot with basmati rice or your favorite vegan naan bread.

Tips & Variations

For a creamier texture, blend half of the chickpeas with the sauce before simmering.

• Vegetable additions: Try adding diced potatoes, carrots, or peas for extra nutrition and color.
• Spice level: Adjust chili powder or add fresh green chilies for more heat.
• Nutty flavor: Stir in a tablespoon of almond or cashew butter for a richer korma.
• Fresh herbs: Try garnishing with mint leaves along with cilantro for a fresh twist.
• Make it gluten-free: Confirm your spices and broth (if using) are gluten-free to keep this dish safe for celiacs.

Nutrition Facts

Serving Suggestions

This chickpea korma pairs beautifully with fragrant basmati rice or lightly toasted vegan naan bread to soak up the luscious sauce. For a complete meal, serve alongside a fresh cucumber raita made with plant-based yogurt or a crisp salad with lemon vinaigrette.

Looking to add more variety? Try this korma with quinoa or cauliflower rice for a low-carb alternative.

Roasted vegetables like cauliflower, carrots, or green beans make fantastic side dishes to complement the creamy curry.

Conclusion

This easy vegan chickpea korma recipe is a delightful way to enjoy rich, comforting Indian flavors without any animal products. It’s perfect for those busy evenings when you want something wholesome, flavorful, and quick to prepare.

Packed with protein and fiber, it’s a nourishing dish that satisfies both your taste buds and your nutritional needs.

Plus, this korma is highly adaptable — whether you want to ramp up the spice, add more veggies, or tweak the creaminess, it’s a versatile recipe that can be tailored to your preferences. Don’t forget to check out other amazing recipes like Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Pickled Cherry Pepper Recipe for more culinary inspiration.

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