This chickpea korma curry is creamy, mildly spicy and utterly delicious. It's also full of fiber and protein and just perfect over rice or scooped up with warm naan bread!
![chickpea korma curry with rice](https://vegancocotte.com/wp-content/uploads/2022/11/Chickpea-Korma-Curry-1.jpg)
If you love mild and creamy curries, this chickpea korma curry should be right up your alley. It's also a super easy recipe that's likely to become part of your weeknight routine.
This is a deliciously creamy, 100% dairy-free meal that you can have on the table in half an hour.
It's also a budget-friendly recipe made with simple ingredients and just a handful of spices.
I have nothing against shop-bought korma paste, and I use it sometimes if I have some in the kitchen, but the truth is a good korma sauce is best made from scratch.
But don't worry, this is such a simple and delicious recipe that you won't be tempted to buy jarred korma sauces or even order in anytime soon.
Why you'll love this chickpea korma curry
- It's super easy to make in about half an hour from start to finish.
- The curry tastes even better the next day and freezes well, so it's great for meal prep.
- The sauce is super creamy and flavorful, just like something you'd have in a restaurant.
Ingredients and substitutions
Coconut oil — You can substitute this with another vegetable oil, such as canola or olive oil.
Onion — Dice the onion finely so it becomes translucent quickly.
Garlic, ginger and green chili — It's best to use fresh garlic, ginger and chili in this curry, but you can substitute with a garlic ginger paste or jarred versions.
Spices — Korma is a mild curry and the mix of spices I used to make it reflects that. I went for a blend of mild curry powder, ground coriander, turmeric, cardamom and cinnamon.
Tomato paste — This gives extra flavor and color to the curry.
Almond butter — You can substitute almond butter with natural peanut butter.
Ground almond — A couple of tablespoons will thicken the curry while adding extra protein and fiber.
Coconut milk — Use full-fat coconut milk for the creamiest korma sauce.
Chickpeas — Canned chickpeas transform this into a very easy chickpea korma.
How to make chickpea korma
Heat the coconut oil in a large, deep pan and cook the onion for 3-4 minutes over medium heat.
Add the garlic, ginger and fresh green chili and continue to cook for another minute.
Stir in the spices and cook for a further minute, then add the tomato paste, almond butter, ground almond and coconut milk. Stir to combine until you have a smooth sauce.
Add the chickpeas and salt, bring to a boil, then lower the heat and simmer for 10 minutes with a lid on.
Stir in the fresh cilantro, adjust the seasoning and serve over your favorite rice or with naan bread.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 5 days in an airtight container.
- Reheat the curry in the microwave or on the stovetop.
- This chickpea korma curry can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
Recipe notes and tips
- Serve the chickpea korma curry over your favorite rice or with naan bread.
- You can top individual bowls with extra freshly chopped cilantro (coriander) and a bit of lemon juice if you like.
- This is a very flexible vegan korma curry, so you can add some extra veggies such as bell peppers, zucchini or spinach.
If you liked this chickpea korma curry recipe, you might also like some of my other easy vegan curry recipes:
- Vegan Panang Curry
- Thai Coconut Chickpea Curry
- Vegan Thai Yellow Curry
- Easy Courgette Curry
- Sweet Potato and Chickpea Curry
Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.
Chickpea Korma Curry
This chickpea korma curry is creamy, mildly spicy and utterly delicious. It's also full of fiber and protein and just perfect over rice or scooped up with warm naan bread!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 1 tablespoon garlic, finely chopped or minced
- 1 tablespoon fresh ginger, finely chopped or grated
- 1 tablespoon fresh green chili, finely chopped
- 1 tablespoon mild curry powder
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 tablespoons almond butter
- 4 tablespoons ground almond
- 1 can (13.5 fl. oz / 400 ml coconut milk)
- 2 cans (14 oz/ 400 g) chickpeas
- ½ teaspoon salt
- A handful fresh cilantro (coriander), roughly chopped
Instructions
- Heat the coconut oil in a large, deep pan and cook the onion for 3-4 minutes over medium heat.
- Add the garlic, ginger and fresh green chili and continue to cook for another minute.
- Stir in the spices and cook for a further minute, then add the tomato paste, almond butter, ground almond and coconut milk. Stir to combine until you have a smooth sauce.
- Add the chickpeas and salt, bring to a boil, then lower the heat and simmer for 10 minutes with a lid on.
- Stir in the fresh cilantro, adjust the seasoning and serve over your favorite rice or with naan bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 494Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 340mgCarbohydrates: 36gFiber: 10gSugar: 7gProtein: 14g
Nutritional information is an estimate provided by an online nutrition calculator.
Christina
A very good recipe for korma. It was also great when I added a half teaspoon of brown sugar and a tablespoon of Sriracha. Definitely going to make this again.
Paris
Glad you liked it! Thank you Christina!