Chickpea Kurma

This is a seriously tasty South Indian Chickpea Kurma and is a perfect comfort
meal for this time of the year which calls for vegetarian dishes. The
combination of gentle spices, cooked in a tomato and almond based sauce, makes
this kurma a favourite of even meat lovers. Best served with naan, paratha,
parotta, poori, kulcha and panpolay (neer dosa). My family and I love this Kurma
with hot steamed rice.

Servings: 3 people

Author:

Prep Time
30 minutes

Cook Time
25 minutes

Total Time
55 minutes

Course:

Brunch Main Course

Cuisine:

Indian

Keywords:

Vegetarian Curry Indian Vegetarian Curry Korma Kurma chickpea

Instructions

1 Heat oil in a heavy based saucepan on medium, add asafoetida and when it
sizzles, add mustard seeds. When they start to splutter, add the cumin seeds and
brown for 2 seconds. Do not burn.
2 Add onions, green chillies and sauté them for 7 minutes or until onion is golden
brown. Add ginger, garlic and fry for 1 minute. Add 3 tbsp. of water, if the
mixture sticks to the pan.
3 Add the tomatoes and fry for 7 minutes or until tomatoes turn into near pulp.
4 Add 250mL water and stir to combine. Add the powders - coriander, cumin, chilli,
turmeric, garam masala, almond meal and salt or vegetable stock cube. Stir well
till combined and simmer for 2-3 minutes. Add the drained chickpeas, mix well
and bring to the boil. If you like the curry to be slightly runny, adjust the
consistency of the curry by adding a little extra water. Season to taste if
required and simmer for 3 minutes.
5 Garnish with coriander leaves and serve hot with naan, parathas, kulcha,
panpolay or poories. This kurma also tastes great with hot steamed rice.

Chickpea Kurma

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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