Korma is a crowd favourite in my house – we do a mean chicken korma, but as part of my 2019 resolution to cook more plant-based recipes, I decided recently to do a vegetarian twist on a classic! I hope you guys enjoy it as much as we did – this recipe uses my beloved chickpeas, and the mushrooms really bulk out this dish and add a lovely texture too!
Recipe (Serves 5)
- 1 tbsp coconut oil
- 1 tbsp garam masala
- 1 tsp ground turmeric and ground ginger
- 1/2 tsp mild chili powder and ground coriander
- 1 white onion
- 2 cloves garlic
- 3 handfuls of spinach leaves
- 1 400ml tin of chopped tomatoes
- 1 400ml tin of light coconut milk (full fat is fine too!)
- 1 x 400g tin of chickpeas
- 2 tbsp tomato puree
- 500g button mushrooms
- Seasoning: A pinch of sea salt and a twist of black pepper
- Prepare your garlic and veggies by peeling the garlic and dicing up the cloves, and then do the onion (peel and dice finely) and mushrooms (de-stem and wash).
- Heat the coconut oil in a medium pot, and then add the onions and garlic. Sweat the onions for 3-4 minutes.
- Then add the mushrooms, and cook for another 4-5 minutes.
- Add the spices, and cook for another 3-4 minutes to coat the mushrooms
- Add the tinned tomatoes, chickpeas, tomato puree and coconut milk, and stir everything up.
- Season the korma, and bring it to the boil, then turn the heat all the way down and simmer for 15 minutes, stirring occasionally. Cook your side while the korma simmers – a side of brown or wholegrain rice, or quinoa would be great!
- After 15 minutes, add the spinach, and allow the leaves to wilt for a couple of minutes. Then turn the heat off, serve up your side and tuck in!
Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x