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–+ servings
Try this roasted red pepper and chickpea korma for a warming vegan meal rich in fiber and plant protein. This recipe creates a creamy, gently spiced dish that works well with rice and reheats well.
roasted red pepper and chickpea korma with pumpkin and coconut milk
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Duration2 hours 20 minutes
Servings4

Ingredients

For the korma
  • 1 cup roasted sweet red pepper cut into small diced pieces
  • Pinch sea salt
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp mild curry powder
  • 1 red onion diced
  • 3 cloves garlic crushed
  • 1 inch 2 cm piece of fresh ginger peeled and minced
  • 2 tsp shoyu or tamari
  • 1¼ cups unsweetened coconut cream
  • 4 tbsp nutritional yeast
  • ½ tsp regular or smoked paprika
  • 3 cups cooked chickpeas
  • 2 tsp umeboshi paste
  • Juice of 1 lime
  • 2 tbsp kuzu dissolved in 2 tbsp filtered water
  • 1 bunch watercress leaves only, chopped
  • ¼ cup fresh coriander chopped
For the basmati rice
  • 2 cups organic basmati rice
  • 3 cups boiling filtered water
  • ¼ tsp sea salt
  • 8–10 saffron threads

Instructions

For the korma

  • In a heavy-based pan, warm a splash or two of filtered water. Add the red pepper, sea salt, cumin seeds, turmeric, and mild curry powder, along with the onion, garlic, ginger and shoyu. Cook over low-medium flame for 5–8 minutes.
  • Transfer the mixture to a high-speed blender along with the coconut cream, nutritional yeast and paprika. Blend to a cream.
  • Transfer the mixture back to the pan and add the chickpeas and ume paste. Mix well, cover and cook for 15 minutes on a low heat.
  • Add the kuzu and stir continuously until the mixture thickens. Stir in the lime juice and watercress. Garnish with fresh coriander.
  • Makes 4–6 servings.
  • Serve with white fluffy basmati rice and a choice of side dishes if desired.

For the basmati rice

  • Using a strainer, rinse the rice under cold running water.
  • Soak in a large bowl of filtered water for 1 hour.
  • Drain and transfer to a heavy-based pot and add the salt.
  • Pour 3 cups of boiling filtered water over the rice. Spread the saffron threads on top and cook over medium-high heat.
  • When the water starts boiling and steaming, cover the pot tightly with a heavy lid so that no steam escapes.
  • Turn down the heat to just above its lowest setting, and let the rice cook for 15 minutes undisturbed.(I like to use my flame spreader for even heat distribution. )
  • Allow the rice to stay covered for another 15 minutes before removing the lid.
  • Transfer to a large bowl. Fluff the rice and serve.
  • Makes 4–6 servings.