Plant based recipe of the week – week 13 – Chickpea Korma

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I was looking to share a recipe that works every time. This is another ‘Happy Pear’ recipe, and one I seem to be making on a weekly basis, it’s so good. It makes masses, so plenty to freeze too. You can watch Stephen and David make there’s on Youtube here https://www.youtube.com/watch?v=l4x4zz15kZE&t=236s

This recipe requires a blender or food processor to make the sauce.

Ingredients

2 bell peppers, eighths

2 large carrots, eighths

2 medium onions, chopped

3 cloves garlic, chopped

½ thumb size piece of ginger, chopped

1 tin tomatoes

1 teaspoon garam masala

3 tablespoons curry powder

1 teaspoon salt

1 tablespoon coriander

½ teaspoon turmeric (I use 1 teaspoon)

1 teaspoon cumin

1 tin coconut milk

3 tablespoons dessicated coconut

2 tablespoons ground almonds

2 tablespoons maple syrup (depending on the sharpness of the tomatoes, I used 1 tablespoon)

2 tins drained chick peas

60g washed baby spinach

Method

In a pan, boil peppers and carrots until soft.

While they are cooking, add to frying pan 2 tablespoons of oil, and gently soften onions, garlic and ginger. (I tried this recipe without oil and it’s okay, but onions aren’t as soft and succulent) Put pan to one side.

Into blender/food processor, add peppers and carrots, and ingredients down to maple syrup and blend.

Put pan back on heat and add contents of blender. Heat until bubbling.

Add chickpeas and spinach. (I used ordinary spinach)

Taste and add a little more salt if you wish. I added a little pepper. You can also add fresh coriander if you’re serving immediately.

This recipe is great freshly made, but it freezes well and once defrosted and reheated, the flavours are even more intense. Enjoy x

2 responses »

    • Thank you! Chickpeas are so versatile, and this recipe is packed with vitamins, so I hope you find some. I’ve been experimenting with dried pulses and will put up a post in the next week about that to help people make the most of them. Stay safe:-)

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