Red Pepper and Chickpea Korma

Aromatic spices quickly come together in a nutty and mild vegan curry, deliciously rich in flavor and creamy perfection. Abundant in nutrients and anti-inflammatory properties, not only is this saucy dish palate pleasing, but it’s also a good source of beneficial brain-boosting power. Perfectly pairs with basmati rice or warmed naan—and even better the next day!

This recipe originally appeared on alive.com as “Red Pepper and Chickpea Korma Curry.”

Red Pepper and Chickpea Korma

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Servings

4-6

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Ingredients

• 1/2 cup raw almonds
• 1 Tbsp garam masala
• 1 Tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp chili powder
• 1/4 tsp ground turmeric
• 1 Tbsp +1 tsp coconut oil divided
• 1 medium yellow onion finely sliced
• 3 cloves garlic peeled and minced
• 1 inch gingerroot peeled and grated
• 2 medium tomatoes peeled and quartered
• 1 3/4 cup full-fat coconut milk
• 1 tsp coconut sugar
• 1 tsp sea salt
• 1 red bell pepper seeded and cut in 1 inch slices
• 2 cups cooked chickpeas
• 1 bay leaf

Ingredients 1/2 cup raw almonds 1 Tbsp garam masala 1 Tbsp curry powder 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cardamom 1/4 tsp chili powder 1/4 tsp ground turmeric 1 Tbsp +1 tsp coconut oil divided 1 medium yellow onion finely sliced 3 cloves garlic peeled and minced 1 inch gingerroot peeled and grated 2 medium tomatoes peeled and quartered 1 3/4 cup full-fat coconut milk 1 tsp coconut sugar 1 tsp sea salt 1 red bell pepper seeded and cut in 1 inch slices 2 cups cooked chickpeas 1 bay leaf

Servings 4-6 Print Recipe

Instructions

1. In small pot on medium to high heat, bring 2 cups water to boil. Once boiled, add almonds, cover with lid, and turn off heat. Let soak for 15 minutes. Drain and rinse almonds. Remove almond skins, rinse with cold water, and set aside.
2. In small bowl, add garam masala, curry, cumin, coriander, cardamom, chili powder, and turmeric and set aside.
3. To large sauté pan on medium heat, add 1 Tbsp coconut oil and onion; sauté until translucent. Add garlic and gingerroot and sauté for another minute. Add prepared bowl of spices and continuously stir. If sauté pan is dry, add 1 Tbsp water to avoid burning spices. When fragrant, remove from heat.
4. To highspeed blender, add sautéed onion and spices, skinned almonds, tomatoes, coconut milk, coconut sugar, and sea salt. Blend until smooth.
5. Return sauté pan to medium heat and add 1 tsp coconut oil and red pepper. Sauté for 2 minutes and reduce heat to medium low. Add blended coconut milk, chickpeas, and bay leaf and stir continuously until desired temperature. Remove bay leaf before serving.