Vegan Chickpea Korma (Healthy, Gluten Free)
This vegan korma is so creamy and comforting with no dairy at all! It's got warm Indian spices and lots of vegetables for a meal that tastes as good as it is for you!
Ingredients
- 3 tablespoons olive oil
- 2 cups quartered cremini mushrooms
- 4 cups cauliflower florets
- 1 15 oz can chickpeas drained and rinsed
- 1 ¼ cup soaked cashews
- 1 cup almond milk
- 1 diced onion
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
- ¼ cup tomato paste
- ¼ cup strained tomatoes
Seasonings
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon sweet spanish paprika
- ½ teaspoon coriander
- ½ teaspoon crushed red pepper
- 1 teaspoon salt
- 1 tablespoon sugar optional
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon optional
Instructions
- In a blender, blend the cashews with almond milk until very smooth and creamy. Set aside.
- In a large pan or medium pot, heat oil on 75% heat. Cook onions for a minute then add cauliflower and chickpeas. After 4-5 minutes, add mushrooms, peas, carrots, garlic, ginger, seasonings, tomato paste and puree, and cashew cream. Cook for 5 minutes, then serve!