Easy Delicious Chickpea Korma Food

EASY VEGAN CHICKPEA KORMA

Steps:

• To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
• To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
• Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
• Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.

EASY & DELICIOUS CHICKPEA KORMA

Steps:

• Need a quick, yet flavourful and delicious meal in a hurry? Try Patak's® new range of Heat & Eat Veggie curries. Simply heat up in 90 secs and enjoy for lunch with naan bread or rice or serve as a delicious side with a protein of your choice.Comes in 3 delicious varieties: Butter Chickpea with sweet potatoes & spinach; Lentil Tikka Masala with pumpkin & red pepper, and Chickpea Korma with green beans & cauliflower.

CHICKEN KORMA

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

VEGAN CHICKPEA KORMA

Steps:

• Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
• Fry the chopped onion in vegetable oil until soft.
• Stir curry paste mixture into the onion and fry together for a minute.
• Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
• Add in the bell pepper and chickpeas.
• Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
• Bring to bubbling and then cover and reduce heat.
• Simmer for 15 minutes.