Coconut Chickpea Korma with Roast Veggies

9 July 2019 By

Our Coconut Chickpea Korma is a gentle curry which speaks pure comfort food. This meatless recipe features a mild creamy KORMA sauce base simmered slowly to create fragrant and amazing flavours.

Our Korma Masala is made from cashews and almonds, aromatic spices and rich coconut cream. Raisins add a hint of sweetness and tomatoes balance the spices. While a traditional korma uses yoghurt our version gives the sauce a luxurious texture and suits many with dietary intolerances. Slow roast your favourite root vegetables (kohlbari, carrots, turnips, celeriac, radish or rutabaga) separately and stir through just before serving so it doesn’t get too mushy. For added texture and colour, oven bake some lovely Tuscan kale, then crush and add right at the end.

Ingredients − Serves 6

  • 2 cups (300 g) butternut pumpkin pieces, diced
  • 2 cups sweet potato, diced
  • 2 tbsp olive oil
  • 1 tsp each salt flakes and black pepper
  • 2 tbsp ghee
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • Strong pinch of asafoetida
  • 1 large brown onion, minced
  • 4 garlic cloves, minced
  • 1 bunch fresh coriander leaves and roots
  • 2 tbsp Latasha’s Kitchen Korma Masala Paste
  • 1 tsp Latasha’s Kitchen Garam Masala
  • ⅓ cup water
  • 1½ tsp salt flakes
  • 1 tbsp jaggery
  • 400 ml Ayam coconut cream
  • 250 ml stock of your choice
  • 1 bunch kale leaves, washed, dried and oven roasted
  • 2 x 400 g cans chickpeas or butter beans, rinsed and drained
  • 1 tsp sweet paprika or use cayenne if a stronger spice flavour is what you want
  • Couple of lime wedges, to serve

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  1. Pre-heat oven to 180˚C. Line a baking sheet with baking paper. Place pumpkin and sweet potato pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin and sweet potatoes on prepared sheet and bake in the oven for approximately 20 minutes until pumpkin is just done. Remove from oven and set aside.
  2. Heat ghee in a deep cast-iron pan on high. Add fennel and cumin seeds, asafoetida and minced onion. Sauté for 5 minutes until onion turns soft and translucent. Reduce heat to low.
  3. Add garlic and chopped coriander, spices and salt. Cook for a couple of minutes, then add Latasha’s Kitchen Korma Masala Paste, Garam Masala and water. Cook stirring constantly until the paste is fragrant. Add the coconut milk, stock and either chickpeas or butter beans and jaggery.
  4. Increase heat to medium and simmer for 20 minutes until curry is slightly thicker and condensed. Sprinkle over sweet paprika. Remove from heat.
  5. Add tray roasted vegetables. Sprinkle over hand crushed roasted kale leaves. Serve curry with lime wedges over rice.