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Chickpea Korma

35 min. | 763 kcal | easy |
Vegetarian, Spicy, Healthy
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1. Cook the rice Bring a pot of water to a boil. Pour in the rice and cook 22-25 minutes over medium-high heat until the rice is tender. Drain.
2. Setup Chop the onion and cilantro. Peel the ginger and chop it. Cut the cauliflower into small pieces. Drain and rinse the chickpeas.
3. Cook the cauliflower Heat a generous drizzle of oil in a large pot over medium-high heat. Cook the onion and ginger 2-3 minutes. Add the spices and cook for 1 minute. Add the cauliflower and cook for 2 minutes. Add salt and pepper.
4. Add the ingredients Add the chickpeas, tomato paste, 2 2P | 3 3P cups of water and the broth cube. Bring to a boil. Simmer 15 minutes over medium heat. Adjust the salt and pepper to taste. Add the coconut milk and cook 3-4 minutes.
5. Toast the almonds Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until colored. Remove from the pan.
6. Plate your dish Serve the korma with the rice. Garnish with almonds, cilantro and lime juice to taste. Bon appétit!
1 unit Chickpeas
0.75 unit Cauliflower
160 ml Coconut Milk
1 unit Vegetable Broth Cube(s)
140 g Brown Rice
1 unit Ginger
1 unit Yellow Onion(s)
1 unit Cilantro
30 g Slivered Almonds
30 ml Tomato Paste
20 ml Spice Mix(cumin powder,cinnamon powder,coriander powder,chili flakes)
0.5 unit Lime
What you need pots, pan, strainer
763 kcal
% daily value
% daily value
carbohydrate 107g
fat 30g
cholesterol 0mg
fiber 18g
protein 25g
saturated 16g
sodium 379mg
sugar 14g
trans 0g