Friday, 23 May 2014

Chana Korma - Mild Chickpea Curry (Vegan)

Chana Korma (mild chickpea curry)
It's a little late, but here's my post for National Vegetarian Week:

I often add chickpeas (chana) to my veggie curries or make a chana masala side dish, but I don't generally use them in a main dish curry. This korma recipe is tasty and filling enough to eat as a main dish, but can also be served as a side dish along with a paneer or vegetable curry. 

Don't be put off by the long list of spices...you can always use a ready-made curry paste to save time.

Serves 4 as a main course; 6-8 as a side dish
  • 1 tbsp vegetable oil
  • ½ cinnamon stick, broken.
  • ½ tsp fennel seeds, ground
  • 1 large onion, grated or finely chopped
  • 2 tsp grated fresh ginger
  • 2 cloves of garlic, chopped or crushed
  • 2-3 tbsp tomato puree
  • 1 tsp chopped chilli (optional - leave out for a very mild, child-friendly curry)
  • 1 tsp ground coriander
  • 2 or 3 curry leaves (optional)
  • ¼ tsp turmeric
  • 2 tins chana/chickpeas (I use the East End or KTC brands)
  • 1 cup/250ml of coconut cream or 2oz/50g creamed coconut (block) mixed with 1 cup/250ml boiling water
  • ½-1 tsp sugar (optional)
  • 1 tsp garam or korma masala
  • 1 tbsp coriander leaves, chopped
Heat  the oil in a large pan; and add the cinnamon and ground fennel seeds. Cook for a minute or so before adding the onion. Cook the onion on a medium heat until just starting to brown.
Add the garlic and ginger and cook for 2 minutes.
Mix in the remaining spices (except the garam/korma masala) and tomato puree and cook for 2-3 mins.
Add the chickpeas, coconut cream and sugar, simmer for 10 minutes with the lid on, adding a drop more water if needed.
Stir in the garam or korma masala and simmer for a further 2 minutes.
To serve, garnish with the chopped coriander leaves.

Serve with rice/naan/chapatti for a cheap and filling meal.

Alternatives: If you don't have a good range of dried spices, simply omit the tomato puree and dried spices and replace them with korma curry paste. 
Add some fresh or frozen spinach, or sliced mushrooms along with the chickpeas.

Pin It

2 comments:

  1. Is there an alternative for those allergic to coconut? Please and thank you.

    ReplyDelete
    Replies
    1. Hi Helen, If you can eat other nuts then I would use 2 tbsp cashew nut or almond butter. If you can't eat any nuts, but eat dairy, I'd stir in a glug of double cream just before serving.

      Delete

Thanks very much for your comment. It will be visible after approval.

LinkWithin

Related Posts Plugin for WordPress, Blogger...