Chickpea Korma is a delicious and satisfying curry for cold winter nights. Quick and easy to make, and easy to modify with other fresh or frozen vegetables.


1 tbsp oil
2 onions, finely chopped
2 tsp ginger, chopped
2 tsp cumin
2 tsp coriander
2 tsp curry powder
2 x 420g cans of low salt chopped tomatoes
¼ – ½ x 420g can lite coconut cream
½ tsp salt
300g spinach (fresh or frozen), chopped
2 x 420g cans chickpeas, drained and rinsed
2 tbsp fresh coriander or parsley

Step 1
Sauté onion until translucent.

Step 2
Add ginger and spices, cook for 2 minutes.

Step 3
Add tomatoes and simmer for 10 minutes, allowing flavours to mingle.

Step 4
Add remaining ingredients.

Step 5
Serve chickpea korma on brown rice. Garnish with coriander or parsley.

Serves 6

Per Serve

Energy 1171 kJ (280 Cal)
Protein 13g (18%)
Carbohydrates 27g (48%)
Sugars 8g
Fat 11g (34%)
Fibre 10g
Sodium 657mg
Calcium 147mg

For more recipes using Chickpeas