Half-Spiced Chickpea Korma
A rich, half-spiced chickpea korma with a velvety sauce and a hint of sweetness, ideal for a cozy dinner. This indian-inspired indian (vegetarian) ready in about 40 minutes pairs (15 oz), drained chickpeas, coconut milk, small, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained chickpeas
- 1/2 cup coconut milk
- 1 small, diced onions
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1/2 tsp garam masala
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 tbsp coconut oil
- 1/4 cup, blanched cashews
Instructions
- Step 1: Heat 1 tbsp coconut oil in a pan over medium heat. Add 1 small diced onion and sauté for 3 minutes until softened, then stir in 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
- Step 2: Add 1/2 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp cumin. Cook for 1 minute until the spices bloom.
- Step 3: Stir in 1 can chickpeas and 1/2 cup coconut milk. Simmer for 10 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Blend 1/4 cup blanched cashews into the sauce until smooth, then divide the korma into two halves for serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spiced Chickpea Korma take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Spiced Chickpea Korma?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz), drained chickpeas from drying out.
Can I substitute ingredients in Half-Spiced Chickpea Korma?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Spiced Chickpea Korma for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Spiced Chickpea Korma vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
