Chickpea korma

If you think korma is bland and tasteless, try this chickpea korma recipe because I guarantee it’ll convert your korma avoidance tendencies. It’s SO delicious, ridiculously creamy and fairly quick to make.

I’d recommend making a big batch of this and keeping in the freezer for ready meals when you’re busy.

The most important thing here is the paste and the creamy texture. The paste is made with caramelised onions and acts as the base that keeps the curry thick and creamy.

This recipe served 2 but as always, this is just as a guide as our individual needs are different.

You’ll need:

• 1 large white onion

• 4 garlic cloves (minced)

• minced thumb sized piece of ginger

• 1 knob of butter

• 2tsp ground corinader

• 1tsp turmeric

• 1/2 tsp chilli powder

• 1sp garam masala

• 1 cinnamon stick

• 2 cloves

• 1 bay leaf

• 3 cardamom pods

• 1 can chickpeas

• 50g dessicated coconut (100ml coconut milk)

• Handful of almonds

• 100g thick full fat Greek yoghurt

• 250ml water

Method:

1. Make the paste by finely chopping the onion and cooking in vegetable oil until caramelised. Once caramelised, add in the garlic and ginger and cook for a couple more minutes.

2. Transfer to a blender and blend until it forms a puree.

3. In a pan, toast the cinnamon stick, cloves, bay leaf and cardamom pods until fragrant.

4. Add in the onion puree to the pan and add in the butter and dried spices.

5. While the paste is cooking out in the pan, blend together the coconut, almonds and greek yoghurt until smooth-ish.

6. Add the yoghurt mix to the paste and stir quickly to avoid the yoghurt from splitting the sauce.

7. Leave to cook for another 10 minutes until the oil starts to separate from the paste.

8. Add in the water and the chickpeas and cook for another 10 minutes.

9. Top with a drizzle of yoghurt and fresh coriander.

I really hope you enjoy this chickpea korma - it’s one of my most saved recipes on Instagram, so if you try it, tag me in your stories or posts on there! Enjoy!