Chickpea, Spinach and Tomato Korma

5 July 2019 By

A beautiful veggie chickpea curry using our Korma masala and made creamy with the addition of rich coconut milk and combining either frozen spinach or kale. A super thick, nutritious and healthy vegan curry low in calories and sure to become a weeknight favourite. Winning!

Enjoy with rotis, naans or rice with some yogurt on the side.

Ingredients − Serves 8

  • 2 tbsp olive oil
  • ⅓ jar Latasha’s Kitchen Korma Masala Paste
  • 6 x 400 g cans chickpeas, drained and rinsed well
  • 250 g packet frozen spinach or kale
  • 400 g roasted tomatoes in olive oil
  • 200 ml Ayam coconut cream
  • 2 cups water in total
  • Salt to taste
  • 1 green chilli, sliced
  • Squeeze of lemon juice
  • 2 tbsp melted ghee (clarified butter)

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  1. Rinse chickpea thoroughly and drain.
  2. In a deep saucepan, heat 2 tablespoons oil. Add Latasha’s Kitchen Korma Masala Paste and ⅓ cup water then allow paste to gently heat for 5 minutes.
  3. Then add frozen spinach and allow to cook on gentle heat for 3-4 minutes.
  4. Next add drained chickpeas, mix well then add coconut cream and a little water to rinse the can out. Bring to a gentle simmer, add tomatoes, salt to taste, cover and cook for 15 minutes.
  5. Scoop out two ladles of chickpeas and place in a blender. Blend to a smooth paste and pour back into the saucepan. Rinse out the remaining paste in the blender with boiled water and add to the saucepan.
  6. Add sliced green chilies, a squeeze of lemon juice, ghee and adjust salt to taste.
  7. Serve with rotis and other accompaniments as desired.