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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 5 servings |
||
| Calories 367 | ||
| Calories from Fat 216 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.1g | 37% | |
| Saturated Fat 13.8g | 69% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 357mg | 14% | |
| Potassium 444mg | 12% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 8.2g | 32% | |
| Sugars 7.4g | ||
| Protein 7.8g | 15% | |
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
Directions
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.
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- Course > Main Dish
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: White Rose Child
On Sep 15, 2008
Really wonderful, creamy VEGAN!! Indian food. Chicken korma is my cousin's favorite so I was curious to try something korma, but vegan of course. I loved this, even though I made a bunch of alterations. For one, I cooked the ingredients in a different order, sauteing the onion, garlic and ginger first (using 1.5 Tbsp oil), then adding spices, then tomato paste, coco. milk and chickpeas. That's just the basic order I use with my other Indian favorites. I was scant with the curry powder, generous with coriander, and in the very end added some salt and a few squeezes of lemon. That, I think, really brought out the flavors and made it irresistible for me. So thanks very much for posting!
From: Spatula Licker
On Jun 4, 2008
I made a few changes in the recipe and it came out DELICIOUS!!! Exactly the taste I was looking for. Supercreamy, with great texture to it. I used hot chili paste, 3 plum tomatoes (just chopped up and threw them in with the chickpeas), no bell peppers, only 1.5 tbsp of curry, and no cayenne pepper. Having this dish over red lentils now, YUMMY!!!!!
From: ChristinaCeline
On May 28, 2008
Oh, I'm so sad...This isn't what I was looking for. The amount of curry was just too much in this, and not the flavor I was looking for in a Korma. I didn't rate it on the fact that it wasn't what I was looking for but based on the flavor of this dish. It needs some tweaking in my opinion. It tasted very raw to me. Similar to when you don't cook flour enough when making a roux. Flavors didn't meld in this amount of time, so I added butter, lots of salt, more tomato and golden raisins to give more flavor.
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