Chickpea & Pumpkin Korma

Korma is a very popular North Indian cuisine that dates back to the 16th century. Korma is a fantastic representation of Indian cuisine, known for its rich, aromatic spices and flavourful sauces. This Chickpea and Pumpkin Korma is a delightful vegetarian dish that combines the creaminess of coconut milk with the hearty texture of chickpeas and pumpkin.

The base of the korma is built on sautéed onions, garlic, and ginger, which add depth and warmth to the dish. The korma curry paste introduces a blend of spices that gives the dish its characteristic flavour profile, while the pumpkin adds a naturally sweet and creamy element when cooked. This makes it a perfect balance of flavours and textures.

A rich and aromatic vegetarian meal

Chickpeas are a wonderful source of plant-based protein, making this dish not only filling but also nutritious. Their hearty texture complements the tender pumpkin beautifully, creating a satisfying meal that can be enjoyed on its own or paired with rice, naan, or roti.

This korma is incredibly versatile and can be adjusted to your taste by adding more vegetables or adjusting the spice levels. It’s also a great make-ahead option; the flavours meld beautifully after a day in the fridge, making leftovers even more delicious. Whether you’re looking for a comforting family dinner recipe or a dish to impress guests, Chickpea and Pumpkin Korma is sure to please.

Chickpea & Pumpkin Korma

Recipe by Andy Baker

0.0 from 0 votes

Servings

Adjust servings

+

–

5

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 80 ml 2 1/2 fl oz Vegetable oil

• 100 g 1/5 lb Brown onion, sliced

• 40 g 1 2/5 oz Garlic, minced

• 20 g 5/7 oz Fresh ginger, grated or minced

• 1 kg 2 1/5 lb Pumpkin, peeled and cubed

• 1 kg 2 1/5 lb Canned chickpeas, drained and rinsed

• 80 g 2 5/6 oz Korma curry past

• 100 g 1/5 lb Crushed tomatoes

• 125 ml 4 fl oz Coconut milk

• 20 g 5/7 oz Vegetable stock powder

• 250 ml 8 1/2 fl oz Water

• Coriander: for garnish

Directions

• In a large pan, heat 4 tablespoons of vegetable oil over medium heat. Add the sliced brown onion and sauté until the onions are tender and translucent, about 5 minutes.
• Stir in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. This step infuses the oil with aromatic flavours that will enhance the dish.
• Add the cubed pumpkin to the pan, cooking for 3-4 minutes while stirring regularly. The pumpkin should begin to soften, absorbing the flavours from the onions, garlic, and ginger.
• Stir in the korma curry paste, allowing it to sauté for a minute or two until it becomes fragrant. This will deepen the flavour profile of the dish.
• Add the diced tomatoes, drained chickpeas, coconut milk, vegetable stock powder, and water to the pan. Stir well to combine all the ingredients.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, ensuring that the chickpeas are heated through and the pumpkin is tender.
• Serve the korma hot over cooked rice and garnish with fresh coriander. Enjoy the vibrant flavours and comforting textures of this delicious vegetarian dish.

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