Chickpea Korma
A mild, creamy coconut korma with tender chickpeas and peas. A family friendly curry with no nuts or dairy.
- Time40 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 836kcal
- 107.3gcarbs
- 9.7gof which sugars
- 32.8gfat
- 22.3gsaturates
- 25.2gprotein
- 16.4gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the rice and cook it to the packet instructions. Keep it covered.
- 2
Heat the oil in a wide pan. Cook the onion for 8 minutes until soft and just golden.
8 min - 3
Add the garlic, ginger, cumin, coriander, turmeric, cinnamon and cardamom. Stir for 1 minute, then add the tomato purée for 30 seconds.
- 4
Tip in the chickpeas, coconut milk, water, crumbled stock cube and desiccated coconut. Simmer gently for 15 minutes, stirring now and then, until creamy.
15 min - 5
Add the peas and cook for 3 minutes. Squeeze in lemon juice, taste, and add a pinch of salt if needed.
3 min - 6
Scatter with fresh coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
