Chickpea Korma

Ingredients

• 2 tbsp olive oil, divided
• 1 large onion, finely diced
• 3 garlic cloves, crushed
• 20g fresh ginger, finely grated
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 400ml coconut milk
• 200ml low-salt vegetable stock
• 60g ground almonds
• 1 small cauliflower, cut into bite-sized florets
• 200g dried chickpeas
• 200g basmati rice
• salt
• black pepper

Method

Prepare the Chickpeas

1. The night before cooking, check 200g dried chickpeas for any small stones or damaged chickpeas.
2. Rinse the chickpeas thoroughly under cold running water.
3. Put them in a large bowl and cover with at least three times their volume of cold water.
4. Leave to soak for 8 to 12 hours.
5. Drain the soaked chickpeas and rinse them again.
6. Put them in a saucepan and cover generously with fresh water.
7. Bring to the boil, then simmer for 45 to 75 minutes, following the packet instructions where they differ.
8. Check that the chickpeas are tender all the way through, then drain them.

Roast the Cauliflower

1. Heat the oven to 220C/200C fan/gas 7.
2. Toss 1 small cauliflower, cut into bite-sized florets, with 1 tbsp olive oil, 1 tsp garam masala, and a pinch of salt.
3. Spread the florets in a single layer on a baking tray.
4. Roast for 20 to 25 minutes, turning halfway, until tender and browned at the edges.

Make the Korma

1. While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large saucepan over a medium heat.
2. Add 1 finely diced large onion and cook for 8 to 10 minutes, until soft and lightly golden.
3. Add 3 crushed garlic cloves and 20g finely grated ginger.
4. Cook for 1 minute while stirring.
5. Add the remaining 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground turmeric.
6. Stir the spices over the heat for 30 seconds.
7. Stir in 400ml coconut milk, 200ml low-salt vegetable stock, and 60g ground almonds.
8. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, stirring regularly, until the almonds have thickened the sauce slightly.
9. Carefully blend the sauce with a stick blender until smooth, keeping the blender head submerged to avoid splashes.

Finish the Curry

1. Stir all the cooked chickpeas prepared from 200g dried chickpeas into the sauce.
2. Simmer uncovered for 8 to 10 minutes, until the sauce has thickened.
3. Fold in the roasted cauliflower and simmer for 2 minutes.
4. Season with salt and black pepper.

Cook the Rice

1. While the sauce simmers, cook 200g basmati rice according to the packet instructions.
2. Keep the cooked rice covered and warm until serving.

Serve

1. Divide the cooked rice between four bowls.
2. Spoon the chickpea korma over the rice.

Notes

This recipe deliberately follows the same chickpea, roasted-cauliflower, and rice workflow as the Chickpea Tikka Masala. The korma swaps the tikka masala's tomato puree, passata, and paprika for extra coconut milk and ground almonds, producing a milder, creamier sauce while keeping the cooking process familiar.

The chickpeas need to be soaked and fully cooked before they are added to the korma. The stated cooking time does not include the 8 to 12 hours needed for soaking.