Slow cooker chickpea korma

Name: Slow cooker chickpea korma
Prep time: 15 min
Cook time: 315 min
Total time: 330 min
Yield: 6 servings
Cuisine: Indian
Ingredients: ½ cup cashews; 1 can coconut milk; ½ cup water; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tsp garam masala; 1 tsp curry powder; ½ tsp ground turmeric; 1 tsp ground cumin; 2 tbsp tomato paste; 2 cans chickpeas, drained and rinsed; 12 oz frozen cauliflower florets; 1¼ tsp salt; 1 cup frozen peas; 1 tsp sugar; 2 tbsp cilantro, chopped (optional)

Chickpeas and cauliflower slow-cooked in a mild, creamy cashew and coconut sauce with warm spices, the gentle, silky curry that even spice-shy eaters love.

330 min total
15 min hands-on
Anyone can make this
Serves 6
About $1.63 a serving
400 calories
Good the next day
Vegan
Gluten-free
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

½ cup cashews
1 can coconut milk
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp garam masala
1 tsp curry powder
2 tbsp tomato paste
2 cans chickpeas, drained and rinsed
12 oz frozen cauliflower florets
1 cup frozen peas
2 tbsp cilantro, chopped (optional)

From your pantry

½ cup water
½ tsp ground turmeric
1 tsp ground cumin
1¼ tsp salt
1 tsp sugar

Each serving has about 400 calories, 15 g protein, 40 g carbs and 22 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No cashews? Almonds work.
No coconut milk? Light coconut milk works.
No yellow onions? White onions or red onions work.
No frozen peas? Frozen mixed vegetables work.
No cilantro? Fresh parsley works.

Steps

Tap an underlined word for a quick explanation.

Blend the cashews, coconut milk and water in a blender until completely smooth.
Dolly’s tip: Blend a full minute or two. Any grit left behind stays grainy in the sauce.
Put the onion, garlic, ginger, garam masala, curry powder, turmeric, cumin, tomato paste, chickpeas, cauliflower and salt in the slow cooker, pour in the cashew sauce, and stir.
Cover and cook on Low for 4 to 5 hours or High for 2 to 3, until the onions are soft and the sauce is thick.
Timer: 270 min
Stir in the peas and sugar, cover, and cook 15 minutes more.
Timer: 15 min
Taste for salt and serve over rice, with cilantro on top.