Creamy Coconut Korma with Chickpeas and Spinach

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Spice Up Your Life: Creamy Coconut Korma with Chickpeas and Spinach (a Vegan Delight!)
in Asia, Beans, Boiled & Steamed, Dairy-free, Dinner, Indian, Pasta, Grains, Rice & Beans, Quick & Easy Recipes (Under 30 Minutes), Rice, Vegan

Prep

15 minutes

Cook

15 minutes

Ready In

30 minutes

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
1 tablespoon garam masala
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder (adjust to your spice preference)
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can unsweetened coconut milk
1 (15-ounce) can chickpeas, drained and rinsed
5 cups fresh spinach
1/4 to 1/2 cup chopped fresh cilantro
Salt and pepper to taste
Cooked basmati rice, for serving

Nutrition Information

Servings
4
Calories per Serving
350
Carbohydrates
40g
Fat
15g
Protein
15g
Fiber
8g
This creamy coconut korma recipe is a vegan dream come true! Spiced chickpeas and vibrant spinach simmer in a fragrant coconut sauce, creating a dish that's bursting with flavor and packed with plant-based protein. It's a taste of India that's easy to make and even easier to love.

Instructions: How to make a creamy coconut korma with chickpeas and spinach

1.Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2.Stir in ginger and garlic, cook until fragrant, about 30 seconds.
3.Add garam masala, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
4.Pour in diced tomatoes and coconut milk. Bring to a simmer and cook for 5 minutes.
5.Add chickpeas and spinach. Simmer for another 5 minutes, or until the spinach is wilted.
6.Stir in chopped cilantro and season with salt and pepper to taste.
7.Serve immediately over cooked basmati rice.

The best vegan korma recipe for beginners

This Indian dish, creamy coconut korma with garam masala, is a symphony of fragrant spices, creamy coconut milk, and hearty chickpeas. The spinach adds a pop of color and nutrients, making it a healthy and satisfying meal. It’s perfect for a comforting weeknight dinner or a flavorful vegetarian centerpiece for a potluck.

Creamy Coconut Korma with Chickpeas and Spinach: Easy Vegan Recipe Ready in Under 30 minutes

This quick and easy weeknight korma dinner recipe is designed to be accessible and convenient for vegans and vegetarians. The chickpeas provide a satisfying plant-based protein source, while the creamy coconut sauce creates a delightful textural contrast. The simple ingredients come together quickly and easily, making it a budget-friendly recipe and time-saving option. So skip the takeout menus and whip up this vibrant Indian korma recipe at home!

Bonus Tip: Serve this korma with naan bread or roti for scooping up the delicious sauce. For a touch of heat, top it with a dollop of mango chutney or sriracha.

Quick and easy instructions for cooked basmati rice

Bring 2 cups of water to a boil in a saucepan. Add 1 cup of basmati rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Fluff the rice with a fork before serving.

Ready to explore another cuisine or dive deeper into Indian cuisine recipes? Just let me know! I’m your personal culinary compass, eager to guide you through a world of delicious adventures.

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