Vegan Chickpea Korma Recipe

Name: Vegan Chickpea Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 1/2 ounces chickpeas (I use low sodium); 13 1/2 ounces coconut milk; 1 medium onion, chopped small; 1 small red bell pepper, coarsely chopped; 3 tablespoons vegetable oil; 2 tablespoons tomato paste; 1 garlic clove, minced; 1 tablespoon ginger; 3 tablespoons curry powder; 1 teaspoon ground cardamom; 1 teaspoon ground coriander; cayenne pepper

Servings: persons

15 1/2 ounces chickpeas (I use low sodium)
13 1/2 ounces coconut milk
1 medium onion, chopped small
1 small red bell pepper, coarsely chopped
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 garlic clove, minced
1 tablespoon ginger
3 tablespoons curry powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
cayenne pepper

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.
3
Stir curry paste mixture into the onion and fry together for a minute.
4
Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
5
Add in the bell pepper and chickpeas.
6
Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
7
Bring to bubbling and then cover and reduce heat.
8
Simmer for 15 minutes.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 1/2 ounces chickpeas (I use low sodium), 13 1/2 ounces coconut milk, 1 medium onion, chopped small, 1 small red bell pepper, coarsely chopped, and more.

Yes, Vegan Chickpea Korma falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Chickpea Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions