Chickpea Korma for The Doc and Chef LIVE show at STL Veg Fest!
The Doc and Chef took one of Chef's favorite recipes on the road for their live show at the STL Veg Fest the weekend of September 30. Their live show covered these topics:
You can find more info on the dynamic duo here!
Ingredients
Setup
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger root, grated
- 1 can (14 oz) diced tomatoes (or use fresh tomatoes)
- 1 can (14 oz) light coconut milk*
- One red bell pepper, chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground cinnamon
- Salt to taste
- A handful of fresh cilantro, chopped (for garnish)*
- Water or vegetable broth as needed
Directions
In a large non-stick skillet or pot over medium heat, add a splash of water or vegetable broth. Add the chopped onions and sauté until translucent. Add the garlic and ginger and sauté for another 2 minutes. If the mixture starts to stick, add a little more water or broth.
Add in the bell pepper. Stir in the ground turmeric, cumin, coriander, garam masala, chili powder, and cinnamon. Cook for a minute until the spices are fragrant.
Pour in the diced tomatoes and mix well. Let it simmer for about 5 minutes.
Stir in the chickpeas and mix until they are well coated with the tomato and spice mixture.
Pour in the light coconut milk and stir well. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes. If the korma is too thick, you can add a bit more coconut milk or some water to reach your desired consistency.
Taste and adjust the seasoning with salt. If you want it spicier, you can add more chili powder.
Once the korma is done, remove it from the heat and transfer it to serving bowls. Garnish with chopped cilantro.
Serve the chickpea korma with brown rice, quinoa, or whole wheat flatbread (naan).
NOTES: To further bring down the fat, use plant-based plain milk and a dash of coconut extract.
Adding a handful of shopped spinach or shredded kale to the end would help you get those greens in!
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