Nut-Free Chickpea Korma

Creamy, flavorful, and entirely nut-free, this Chickpea Korma is the perfect plant-based comfort food for anyone seeking a wholesome yet indulgent meal. Made with protein-packed chickpeas, rich coconut milk, and a medley of warm, aromatic spices like garam masala, cumin, and turmeric, this dish offers all the depth of traditional korma while remaining allergy-friendly. A pop of sweetness from peas and a zesty finish of lemon juice elevate the flavors to new heights. This quick and easy recipe comes together in just 45 minutes, making it an ideal weeknight dinner option. Serve it over fluffy basmati rice or pair with soft flatbreads for a satisfying, dairy-free, and gluten-free meal the whole family will love.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups chickpeas
• 1 can (400 ml) coconut milk
• 2 tablespoons vegetable oil
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 0.5 cup tomato puree
• 1 teaspoon ground turmeric
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon garam masala
• 0.5 teaspoon chili powder
• 1 teaspoon (adjust to taste) salt
• 1 teaspoon sugar
• 1 cup frozen peas
• 1 tablespoon lemon juice
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Drain and rinse 2 cups of canned chickpeas. Set aside.

Step 2

In a large pan, heat 2 tablespoons of vegetable oil over medium heat.

Step 3

Add 1 finely chopped large onion and sauté until golden brown, about 5 minutes.

Step 4

Stir in 3 minced garlic cloves and 1 tablespoon of minced fresh ginger. Cook for another 2 minutes.

Step 5

Add 0.5 cup of tomato puree and cook for 3-4 minutes until the oil slightly separates from the mixture.

Step 6

Mix in 1 teaspoon ground turmeric, 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 0.5 teaspoon ground cinnamon, 1 teaspoon garam masala, and 0.5 teaspoon chili powder. Cook for 1 minute until fragrant.

Step 7

Pour in 1 can (400 ml) of coconut milk and stir well to combine.

Step 8

Add the drained chickpeas to the sauce, along with 1 teaspoon of salt and 1 teaspoon of sugar. Mix thoroughly.

Step 9

Cover the pan and let simmer over low heat for 15 minutes, stirring occasionally.

Step 10

Add 1 cup of frozen peas and cook for an additional 5 minutes, or until the peas are heated through.

Step 11

Stir in 1 tablespoon of lemon juice to enhance the flavor.

Step 12

Garnish with 0.25 cup of freshly chopped cilantro.

Step 13

Serve hot with rice or flatbreads.

Nutrition Facts

Serving size	1410 grams (1410.0g)

Amount per serving	% Daily Value*
Calories	1439

Total Fat 41.40g	53%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2534mg	110%
Total Carbohydrate 228.00g	83%
Dietary Fiber 51.50g	184%
Total Sugars 79.00g
Protein 54.90g	110%

Vitamin D 0IU	0%
Calcium 440mg	34%
Iron 23mg	129%
Potassium 3201mg	68%

*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: 24.8%

Protein: 14.6%

Carbs: 60.6%