Vegan Chickpea Korma Recipes

VEGAN CHICKPEA VEGETABLE KORMA

Steps:

• Heat the oil in a large, deep skillet (or a medium sized pot) over medium heat. Add the onion and pepper. Cook for 5 minutes, stirring occasionally, or until the onion is clear and tender. Add the ginger and garlic and cook for another minute, stirring constantly. Stir in the cumin, coriander, cardamom, turmeric, cinnamon, salt, and pepper.
• Add the cauliflower, green beans, carrots, peas, chickpeas, broth, and cashew cream to the skillet. Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, or until all vegetables are tender. Stir in the baby spinach and lime juice and simmer for 2-3 more minutes, or until the spinach is tender. Taste and adjust the seasonings as desired. Serve over cooked rice, quinoa, or another grain, or with a flatbread of choice. Top with chopped green onion tops or cilantro.

EASY VEGAN CHICKPEA KORMA

Steps:

• To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
• To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
• Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
• Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.

VEGAN SEITAN KORMA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place cashews on a baking sheet lined with parchment paper.
• Roast in the preheated oven until slightly browned, 5 to 10 minutes. Leave oven on and transfer cashews to a bowl to cool. Retain parchment paper-lined baking sheet.
• Combine water, soy sauce, salt, and bay leaves in a large saucepan and bring to a boil, about 5 minutes. Reduce to a simmer.
• While broth simmers, combine wheat gluten, coconut flour, almond meal, chickpea flour, onion powder, cumin, garlic powder, salt, and fenugreek powder in a bowl. Add water and knead for 2 minutes. Allow dough to stand 5 minutes; knead again for an additional 2 minutes. Place seitan dough on a work surface and cut into 1/4-inch thick cutlets. Pound the cutlets flat using a kitchen mallet or rolling pin.
• Add seitan cutlets to the simmering broth. Cook at a low simmer, without vigorously boiling, for 15 minutes.
• Meanwhile, heat peanut oil in a 4-quart pot over medium heat. Add onion and shallot and cook for 3 minutes. Add garlic, ginger paste, and cayenne pepper; cook until onion is translucent, about 5 minutes more. Add tomatoes, cumin, coriander, turmeric, white pepper, and salt. Stir in lime juice and bring mixture to a boil, 3 to 5 minutes.
• Place cooled roasted cashews in the bowl of a food processor and blend to a coarse meal.
• Add 1/4 of the cashew meal to the pot with the onion mixture. Add coconut milk, coconut flour, and almond meal and reduce heat to low. Stir korma sauce until well combined.
• Fill a blender halfway with korma sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining korma sauce. Place pot over medium heat and bring to a simmer. Add fenugreek leaves.
• Cut about 2/3 of the seitan cutlets into 1/4-inch cubes and add to the pot with the korma sauce. Turn off heat and allow to stand for 10 minutes.

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.

CHICKPEA KORMA

Steps:

• Heat a small pot and cook rice according to package directions. Set aside.
• Heat medium non stick skillet over medium heat
• Add butter to skillet. When hot, add onions and cook until translucent
• Add garlic and ginger and cook for 2 minutes.
• Add spices and cook for 1 minute. (it will be dry)
• Add diced tomatoes,cashews and 1/2 cup of water. Cook for 6 minutes and add more water if needed
• Transfer the contents of skillet to blender and blend until smooth
• Transfer the mixture back to skillet and add chickpeas and frozen peas
• Cook for about 6 minutes until frozen peas and cooked. Add more water if curry becomes too dry
• Serve with rice and/or naan
• Enjoy!

VEGAN CHICKPEA RECIPES

Steps:

• Choose your favorite flavor combination above. Follow the steps below, using the correct spices and liquids for your flavor combo.
• Preheat the oven to 400°F or 200C°.
• In a fine-mesh strainer, drain and rinse a 15 oz can of chickpeas. Place the chickpeas on a clean, dry kitchen towel to pat off the excess moisture.
• Spread the chickpeas on a lined baking sheet. Place the baking sheet in the oven and roast for 20 minutes.
• Remove the baking sheet from the oven. Pour the chickpeas into a mixing bowl. Add the spices and liquids for your chosen flavor combination.
• Return the chickpeas to the oven. Roast for an additional 20 minutes, taking them out at 10 minutes to turn and move the chickpeas around on the pan (this will keep them from sticking and promote more even baking).
• Test the chickpeas after another 10 minutes. If they still soft on the inside, return to the oven for another 5 minutes.
• If the chickpeas are starting to burn, but they still aren't totally crispy, turn off the oven, open the oven a few inches at the top, and let the chickpeas rest for 10 to 15 minutes. They will continue to dry out in the hot oven.
• When the chickpeas are crunchy on both the outside and inside they are done. Enjoy right away or store at room temperature, (covered but not airtight) for up to 5 days.