Chickpea Korma Recipes

CHICKPEA KORMA RECIPE

Steps:

• Place a large wok or non-stick pan over high heat and add the fennel seeds, coriander seeds, bay leaves and cumin seeds.
• Dry roast the seeds for 4 to 5 minutes until fragrant. Then take the pan off the heat. Let it cool for 3 minutes. Turn the heat lower to medium. Add the olive oil together with the chopped onion and garlic.
• Stir fry the garlic and onion for 5 minutes until lightly browned. In the meantime transfer the cashew nuts to a clean blender. Blend them until fine. Add the cashew crumble to the onions in the pan.
• Stir well. Then season with the garam masala, the ground curcuma a pinch of pepper and salt. Also add the cloves and half of the milk.
• Stir well again. Bring the cashew sauce to a light simmer for 10 minutes. Then take the pan off the heat. Let the sauce cool down a little. Transfer it to a clean blender. Pulse into a very creamy paste.
• Wipe the pan clean. Add another splash of olive oil, the star anise and the diced sweet potato.
• Place the pan back over medium heat. Gently fry the sweet potato for 8 to 10 minutes until soft. Then add the canned chickpeas.
• Add the blended cashew paste, the yogurt and the chopped mint and cilantro.
• Stir well. Add the rest of the whole milk. Then check the seasoning. Add extra pepper, salt or garam masala. Scoop the korma onto deep plates and serve hot.

CHEAT'S CHICKPEA KORMA CURRY

Steps:

• Chop the vegetables and garlic from the roasting kit into 2cm pieces. (Reserve rosemary for another use.) Heat a large non-stick frying pan over medium heat. Add the vegetable mixture and chickpeas and cook, stirring, for 5 mins or until the onion softens.
• Add the korma sauce and 1/2 cup (125ml) water to the vegetable mixture in the pan. Bring to the boil. Reduce heat to low. Cover and cook, stirring, for 5 mins. Uncover. Cook, stirring, for a further 5 mins or until the vegetables are tender and the sauce thickens slightly.
• Meanwhile, cook the rice following packet directions.
• Divide the rice and vegetable mixture among serving bowls. Sprinkle with coriander to serve.

EASY & DELICIOUS CHICKPEA KORMA

Steps:

• Need a quick, yet flavourful and delicious meal in a hurry? Try Patak's® new range of Heat & Eat Veggie curries. Simply heat up in 90 secs and enjoy for lunch with naan bread or rice or serve as a delicious side with a protein of your choice.Comes in 3 delicious varieties: Butter Chickpea with sweet potatoes & spinach; Lentil Tikka Masala with pumpkin & red pepper, and Chickpea Korma with green beans & cauliflower.

CHICKEN KORMA

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

CHICKEN KORMA WITH CHICKPEAS

Steps:

• Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
• Take out of pan. Repeat with remaining chicken.
• Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
• Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
• Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
• Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.

VEGAN CHICKPEA KORMA

Steps:

• Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
• Fry the chopped onion in vegetable oil until soft.
• Stir curry paste mixture into the onion and fry together for a minute.
• Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
• Add in the bell pepper and chickpeas.
• Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
• Bring to bubbling and then cover and reduce heat.
• Simmer for 15 minutes.