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Chickpea Korma

Prep Time:

40 min

Cook Time:

40 min


4 Servings



About the Recipe

Free from: Sugar, Wheat, Gluten and Dairy. Vegan. Serves 5


  • 3/4 cup cashew nuts

  • 1 1/2 cups chickpeas (sprouted or soaked, alternatively canned)

  • 1 medium onion

  • 1 Bay leaf (optional)

  • 3 cloves of garlic

  • 1/4 tsp chilli powder

  • 1/2 Tablespoon cumin powder

  • 1/2 Tablespoon coriander powder

  • 1/2 Tablepsoon garam masala

  • 4 tomatoes

  • 1 red or green bell pepper

  • 6 sprigs fresh coriander herb (optional) aka cilantro


  1. Pre-preparation: Soak cup of cashew nuts in water for 2 to 8 hours. Sprout or soak chickpeas to yield 1½ cups of  chickpea sprouts. Alternatively used canned chickpeas.

  2. Fry 1 finely chopped medium onion in oil/butter/ghee on medium heat with 1 bay leaf (optional).

  3. When the onion starts to turn golden, add 3 cloves of garlic - minced or crushed, with tsp chilli powder, tablespoon cumin powder, tablespoon coriander powder, and tablespoon garam masala. Add more oil if necessary and fry on medium-low heat for about 5 minutes.

  4. Remove the bay leafy and add in 1½ cups of boiled chickpeas,  a red or green pepper (chopped) and salt. Allow it to fry while preparing the tomatoes. Add a splash of water if necessary.

  5. De-seed, peel and blend 4 medium tomatoes. Add in the tomatoes, and salt. Allow to cook on medium heat for just a few minutes while prepping the cashew sauce.

  6. Add the soaked cashew nuts to a blender with  ¾ cup of water and 6 sprigs of coriander (optional) and blend. Add the cashew cream and cook with the lid off for a few minutes to intensify flavours and thicken sauce. Taste to correct salt.

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