High Protein Chickpea Korma

Elevate your weeknight meals with this High Protein Chickpea Korma, a fragrant and wholesome dish featuring creamy coconut, tender chickpeas, and a harmonious blend of warming Indian spices. Perfect for vegetarians and vegans, this protein-packed meal is simmered in a rich, velvety sauce made with coconut cream, diced tomatoes, and vegetable broth, and finished with fresh spinach and a zesty splash of lemon juice. Ready in just 50 minutes, this one-pot recipe is as easy as it is nutritious, making it an ideal choice for busy evenings. Serve it with fluffy basmati rice or warm naan to soak up every flavorful bite. Packed with plant-based protein, bursting with earthy spices, and garnished with fresh cilantro, this Chickpea Korma is a deliciously satisfying answer to your meat-free meal planning.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 can (14 oz) canned diced tomatoes
• 1 cup coconut cream
• 0.5 cup vegetable broth
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly. Set them aside to drain further.

Step 2

Heat the coconut oil in a large, deep saucepan over medium heat.

Step 3

Add the finely chopped onion to the pan and sauté until translucent and golden, about 5-6 minutes.

Step 4

Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the coriander powder, cumin powder, turmeric powder, garam masala, and cayenne pepper to the onion mixture. Stir well and sauté for another minute to toast the spices.

Step 6

Pour in the canned diced tomatoes with their juice, and stir, scraping up any bits stuck to the bottom of the pan.

Step 7

Add the coconut cream and vegetable broth, and bring the mixture to a gentle simmer.

Step 8

Stir in the chickpeas, making sure they are well-coated with the sauce. Cover the pan and let it simmer on low heat for 15 minutes.

Step 9

After 15 minutes, add the fresh spinach, and stir until wilted, about 2-3 minutes.

Step 10

Season the korma with salt, black pepper, and lemon juice. Adjust seasoning to taste.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with basmati rice or naan for a complete meal.

Nutrition Facts

Serving size	1585 grams (1585.0g)

Amount per serving	% Daily Value*
Calories	1889

Total Fat 89.30g	114%
Saturated Fat 64.50g	323%
Polyunsaturated Fat 4.60g
Cholesterol 8mg	3%
Sodium 4719mg	205%
Total Carbohydrate 248.10g	90%
Dietary Fiber 36.20g	129%
Total Sugars 156.60g
Protein 34.70g	69%

Vitamin D 0IU	0%
Calcium 494mg	38%
Iron 16mg	89%
Potassium 2598mg	55%

*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: 41.5%

Protein: 7.2%

Carbs: 51.3%