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Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic
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What is Chickpea Korma Curry?

This gentle curry is pure comfort! An amazing mix of spices simmered slowly come together to create a revelation of flavours in your mouth. I love a good korma base. Derived from the Turkish kavurma which quite literally means cooked meat, this meatless recipe is an ode to the fantastic mild creamy  and beige sauce that is the recipe's trademark. The sauce is the star of a korma curry often made from cashew nuts, seeds and cream with a hint of sweetness to balance the spices. In this non-traditional recipe, coconut milk not only gives the curry a luxurious texture and flavour but also the beautiful toasted beige colour. This dish comes together within an hour. The pumpkin is always roasted separately and stirred through just before serving so it is nice and golden and tender but not mushy. Slivered nuts and chopped Tuscan kale adds texture.

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

 

The curry freezes well and tastes even better as leftovers on the next day. I find that assembling the ingredients in the 5 minutes prior to cooking actually makes this seem like a breeze. I often make the sauce in bulk and freeze it in two or four serving portions (a great Sunday project). Then I will bring it out on a night I can't be bothered to cook and simmer it with just some roast veggies or chicken or a combination of paneer and greens. This vegetarian (vegan if you skip the ghee and use coconut oil) curry is a welcome change from the usual curries you might have and is definitely a show stopper! If you cook this and share this online, don't forget to tag me/or #cookrepublic so I don't miss your post. x

 

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

Chickpea And Coconut Korma Curry With Pumpkin - Cook Republic

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Recipe

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Chickpea Korma Curry With Pumpkin

4.92 from 12 votes
A beautiful fragrant vegetarian chickpea korma curry made with spices, creamy coconut milk and perfectly roasted pumpkin pieces. Served with Tuscan kale and slivered almonds on a bed of fluffy rice, this curry is sure to become a weeknight favourite.
Print Recipe Rate / Comment
Author: Sneh
Course // Dinner, Lunch, Mains
Cuisine // Gluten Free, Indian, Vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 207kcal

Ingredients

  • 2 cups (300 g) pumpkin pieces
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • 1 tablespoon ghee
  • 1 red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons grated ginger
  • 2 tablespoons chopped coriander root
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 6 cloves
  • 10 curry leaves
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chilli powder
  • 1 1/2 teaspoon sea salt flakes
  • 1 tablespoon raw sugar
  • 400 ml coconut milk
  • 250 ml veg stock
  • 2 X 400g can chickpeas, rinsed and drained
  • 2 cups Tuscan kale leaves, chopped
  • lime wedges, to serve
  • slivered almonds, to serve
  • fresh coriander leaves, to serve
  • steamed rice, to serve

Instructions

  • Pre-heat oven to 200°C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 10-15 minutes until pumpkin is just tender. Remove from oven and set aside.
  • Heat ghee in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root, coriander seeds, fennel seeds, cloves and curry leaves. Sauté for a 6-8 minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are fragrant. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant.
  • Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.

Notes

Coriander (Cilantro) Root - It is just the actual root of the herb still attached to the bunch of fresh coriander you buy (see picture above). This needs to be washed thoroughly before use as it always has some dirt sticking to it. If your bunch doesn't come with the root attached, just use the stalks which are the main flavour ingredient. If you have neither on hand, a teaspoon of dried ground coriander (from spice section in most supermarkets) will do the trick. Add this when you add the other spices.

Nutrition

Calories: 207kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 780mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1683IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 3mg
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