K Is for Korma
Perhaps you’ve enjoyed chicken or lamb korma at your favorite Indian restaurant, or you’ve made it yourself, but korma can be much more than these meat-heavy versions. In fact, swapping in chickpeas makes a korma everyone can get behind.
Why Chickpea Korma Works
A classic korma is a mix of meat and vegetables braised with water; stock; heavy cream, yogurt, or even coconut milk; and plenty of spices like cumin, coriander, and cinnamon. The result is a saucy, rich, extra-creamy curry that’s best piled onto cooked rice.
Because chickpeas are so meaty, they hold up exceptionally well in korma. That makes them the perfect vegetarian replacement. Add a mix of vegetables too, if you’d like, or simply let chickpeas shine on their own. Just replace the meat called for in a recipe for a couple of drained cans of chickpeas or a few cups of cooked beans.
Get a recipe: Chickpea and Coconut Korma Curry with Pumpkin from Cook Republic