Look at this gorgeous creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors… You will love this vegetarian chickpea korma recipe!
True, I built this chickpea korma recipe up by using a couple of yummy leftover ingredients. Always a great challenge to turn it into a ‘free’ dinner!
Not that I really planned on having a veggie dinner. Pretty sure that you are familiar with the almost empty fridge and pantry at the end of the week. The day before you go on a grocery shopping spree for the week to come.
I love cooking with leftovers. And this time there was no chicken or such left to add to the korma. The chickpeas work a treat though!
Vegetarian Sweet Potato & Chickpea Korma Recipe
This is what I had.
An opened tin of chickpeas (a good handful of it went into my leftover leek soup), a chunk of sweet potato (left over after I prepared my sweet potato and feta casserole), 2 hard-boiled eggs and an opened container of unsweetened yogurt.
So what do you think? Do you think you could make a meal out of these ingredients then?
It surely sounds just great to me.
After a little brainstorm I collected a couple of ifferent spices and seeds from my spice rack. And I decided to go for an Indian style veggie korma this time! I served it with plain boiled rice as well. First I was going to make some homemade chapati bread from scratch but then I realised that I had just run out of flour.
Do add the hard-boiled egg if you got any around, that adds extra protein to this vegetarian korma. However this curry can do without the egg as well.
The egg makes this korma just looks extra yummy if you ask me!
- 10,5 oz canned chickpeas (350 g)
- 5,5 oz red sweet potatoes (155 g), diced
- 3,5 oz cashew nuts (100 g)
- 1/2 cup unsweetened yogurt (125 g)
- 1 cup whole milk (240 ml)
- ½ small onion chopped
- 1 large garlic clove chopped
- 2 cloves
- 1 star anise
- 3 bay leaves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp garam masala
- ½ tsp curcuma powder
- a handful fresh cilantro chopped
- a handful fresh mint chopped
- olive oil
- Place a large wok or non-stick pan over high heat and add the fennel seeds, coriander seeds, bay leaves and cumin seeds.
- Dry roast the seeds for 4 to 5 minutes until fragrant. Then take the pan off the heat. Let it cool for 3 minutes. Turn the heat lower to medium. Add the olive oil together with the chopped onion and garlic.
- Stir fry the garlic and onion for 5 minutes until lightly browned. In the meantime transfer the cashew nuts to a clean blender. Blend them until fine. Add the cashew crumble to the onions in the pan.
- Stir well. Then season with the garam masala, the ground curcuma a pinch of pepper and salt. Also add the cloves and half of the milk.
- Stir well again. Bring the cashew sauce to a light simmer for 10 minutes. Then take the pan off the heat. Let the sauce cool down a little. Transfer it to a clean blender. Pulse into a very creamy paste.
- Wipe the pan clean. Add another splash of olive oil, the star anise and the diced sweet potato.
- Place the pan back over medium heat. Gently fry the sweet potato for 8 to 10 minutes until soft. Then add the canned chickpeas.
- Add the blended cashew paste, the yogurt and the chopped mint and cilantro.
- Stir well. Add the rest of the whole milk. Then check the seasoning. Add extra pepper, salt or garam masala. Scoop the korma onto deep plates and serve hot.