If you enjoy curry this dish will not only satisfy your taste buds but is also relatively quick and easy to make.
Vegetable Chickpea Curry Korma
Ingredients Makes: 4 servings
3 Tbsp coconut oil ~or~ avocado oil
1 onion, diced
2 tsp ginger root, minced
3 garlic cloves, minced
1/4 cup purified water
2 1/2 Tbsp curry powder
1/2 tsp sea salt
2 cups tomatoes, cooked ~or~ one large can of stewed tomatoes
3 potato medium, cubed 1-inch
1 cup chick peas, cooked ~or~ one small can of chickpeas, rinsed
3 carrots, thick sliced
2 jalapeño pepper, seeded and finely diced
1 cup sweet peas, frozen
1 cup or can of coconut milk ~or~ 1/4 cup plain unsweetened yogurt
1/4 cup cilantro and/or parsley, chopped (served as garnish)
Heat oil in skillet over medium heat. Stir in diced onion and cook until translucent. Mix in minced ginger and garlic, continue cooking for 30 to 50 more seconds. Add water and then sea salt and curry powder, mix and cook for 15 to 30 seconds. Mix in potatoes, chick peas, carrots, jalapeños and tomatoes.
Cook and stir for 10 minutes or until potatoes are tender but still not fully cooked. Stir in sweet peas and then coconut milk. Reduce heat to low, cover and simmer for 10 minutes. Serve korma over prepared rice and garnish with cilantro and/or parsley.
Recipe Shared By: J. Marshall
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