Dairy-Free Chickpea Korma

Indulge in the rich, aromatic flavors of this Dairy-Free Chickpea Korma, a plant-based twist on the classic Indian comfort dish. Featuring tender chickpeas simmered in a velvety coconut milk sauce, this recipe is infused with warm spices like cumin, turmeric, and garam masala for an irresistible depth of flavor. A touch of almond flour adds creaminess without the need for dairy, while fresh cilantro and a splash of lemon juice provide a bright, zesty finish. Ready in just 45 minutes and perfect for serving with fluffy rice or pillowy naan, this wholesome, gluten-free meal is as easy to make as it is satisfying. Ideal for vegans, vegetarians, or anyone craving a savory, soul-warming dinner.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cans (400g each) canned chickpeas
• 2 tablespoons coconut oil
• 1 medium onion
• 3 garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (400ml) canned coconut milk
• 1 cup vegetable broth
• 2 tablespoons almond flour
• 1 teaspoon salt
• 0.5 cup fresh cilantro
• 1 tablespoon fresh lemon juice

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly and set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the fresh ginger.

Step 3

In a large pan, heat the coconut oil over medium heat.

Step 4

Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 5

Add the chopped onion and sauté for 5-7 minutes until the onion becomes golden brown.

Step 6

Stir in the minced garlic and grated ginger and cook for an additional minute.

Step 7

Add the coriander powder, turmeric powder, and garam masala, stirring to combine the spices with the onion mixture.

Step 8

Pour in the coconut milk and vegetable broth, stirring the mixture well.

Step 9

Add the chickpeas and almond flour, then season with salt.

Step 10

Bring the mixture to a simmer, reduce the heat to low, and cover the pan. Let it cook for 15 minutes, stirring occasionally.

Step 11

Uncover the pan and let the korma simmer for an additional 5 minutes to thicken.

Step 12

Remove from heat and stir in the fresh lemon juice.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve the chickpea korma hot with rice or naan.

Nutrition Facts

Serving size	1645.7 grams (1645.7g)

Amount per serving	% Daily Value*
Calories	2147

Total Fat 147.00g	188%
Saturated Fat 111.10g	556%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 5337mg	232%
Total Carbohydrate 179.50g	65%
Dietary Fiber 39.50g	141%
Total Sugars 41.40g
Protein 51.80g	104%

Vitamin D 0IU	0%
Calcium 502mg	39%
Iron 29mg	160%
Potassium 3263mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 9.2%

Carbs: 31.9%