This chickpea korma is a prime example of modern Indian cuisine. It is nothing like what you would find in any Indian home or restaurant. It is the product of an Indian heritage and an awareness of current food trends. Chickpeas are a staple Indian ingredient, kale is not. Coconut is a regional Indian ingredient, the korma is a dish which divides opinion. As a name, there is a lot of conflict with the concept of this dish, when cooked however, the ingredients dance together and create this truly magical recipe. Not only is it great for vegetarians, but non-veg lovers tend to enjoy it too.
Ingredients for 4 Serves
- 5 tablespoons vegetable oil
- 2 cloves
- 3 cardamom pods
- ½ teaspoon cumin seeds
- 2 large onions, finely diced
- 1 teaspoon salt
- 1 teaspoon Trinity Paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon tomato purée/paste
- 3 tablespoons ground almonds
- 2 tablespoons unsweetened desiccated/shredded dried coconut
- 1 teaspoon caster/granulated sugar
- 200 ml cup coconut milk
- 24 0 g cups drained canned chickpeas
- 100 g kale, chopped and tough stalks removed
- 1 teaspoon garam masala
- Naan bread or cooked rice, to serve
How to make chickpea korma with Kale and coconut milk
Heat the vegetable oil in a heavy-bottomed pan over medium heat, add the cloves and cardamom pods and allow to heat until you can see the spices sizzling. Add the cumin seeds and allow them to sizzle and crackle in the pan.
Add the onions and salt and fry until softened. This will take a good 25–30 minutes; it is best to cover the onions with a lid to prevent browning.
When the onions are completely softened and buttery, add the trinity paste and cook through until they no longer smell raw. Add the ground spices and mix well. If the pan is starting to dry out, add a splash of water to loosen the mix. Cook the spices out for a good 3–5 minutes.
Next, add the tomato purée/paste and mix well. Again, if the pan is drying out, add another splash of water. Once the tomato purée/paste is completely mixed in with the other ingredients, add the ground almonds, unsweetened desiccated/shredded dried coconut and sugar, and mix well.
Pour in 200 ml water to make the ‘base’ of your korma sauce. Add the coconut milk, mix well and leave to simmer for a good 3–4 minutes. Add the chickpeas, mix well and leave to simmer for 3 minutes.
Add the kale and stir into the sauce for 1 minute. Sprinkle over the garam masala, stir in and remove from the heat.
Serve chickpea korma with naan bread or rice.