This Vegan Chickpea Korma Curry is:
- seriously creamy
- super flavourful
- secretly healthy!
Korma has always been one of my favourite curry dishes, and so I got thinking about ways to make a healthier, plant-base version.
Unlike the other curries I usually post, this korma starts off with a curry paste, which helps create the super silky, velvety texture of the sauce. It’s made by blending together onion, garlic and ginger, along with some spices.
Cashew nuts also get blended into the paste, which adds a rich creaminess that, when paired with tinned coconut milk creates a seriously indulgent sauce without the need for butter or cream. Tinned tomatoes add just the right amount of sweet acidity to balance out the richness of the sauce.
What’s lovely about korma is that it’s very mildly spiced compared to lots of other curries, but it definitely doesn’t lack in flavour. Desiccated coconut and fresh coriander add a lovely fragrance, along with the cardamom, cloves and bay leaf I’ve added.
This may look like a lot of ingredients, and don’t worry if you can’t get hold of them all, but the more you can add the more kaleidoscopic the curry will taste.
I replaced the traditional chicken with chickpeas, which work wonderfully to soak up flavours, much like the cauliflower. If you’re not into cauliflower or French beans, you can substitute them with other vegetables.
This Vegan Chickpea Korma Curry is perfect for batch cooking as leftovers are delicious reheated, and it freezes well too!
For more curries, check out my:
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Japanese Curry
- Vegan Chickpea Pumpkin Curry
- Thai Green Curry Rice Soup
- Tofu Satay Curry
- Pumpkin Curry Soup
- Potato Pea Curry
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Chickpea Korma Curry:
Vegan Chickpea Korma Curry (GF)
For the curry paste:
- 50 g (⅓ cup) raw cashew nuts - soaked overnight in cold water or in boiling water for 10 minutes
- 1 onion, roughly chopped
- 2 garlic cloves
- 1 cm (½ inch) ginger, minced
- 1 teaspoon curry powder, to taste
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
For the curry:
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 carrot, peeled and sliced
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Bunch of fresh coriander (cilantro), roughly chopped
- 3 tablespoons desiccated coconut
- 400 g (14oz) tin of coconut milk
- 200 ml (⅘ cup) tinned tomatoes
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- Salt + pepper, to taste
- 150 g (5.5oz) cauliflower florets
- 200 g (7oz) French (green) beans
To serve (optional):
- Cooked brown or white rice
- Flaked almonds
For the curry paste:
- Add all ingredients to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth - it may require mixing around a few times and add a splash of water if it’s not blending properly
For the curry:
- Heat up the oil in a large saucepan
- Once hot, add the paste and fry for around 5 minutes until fragrant
- Add the carrot, chickpeas, stock cube, coriander, desiccated coconut, coconut milk, tinned tomatoes, cardamom pods, cloves, bay leaf, and salt + pepper, and a little extra water if necessary
- Bring to the boil and simmer on a low heat for around 15 minutes
- About 5 minutes before serving, add the cauliflower and French beans (so as not to overcook them)
- Serve alongside rice, and scatter over flaked almonds, if desired
- Leftovers are delicious reheated and freeze well
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