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Indian Chickpea Korma | Creamy & Nutty
(0)
30 min
Quick
Gurkerl Küche
Cremiges indisches Kichererbsen-Korma nach Mughlai-Art: Zarte Kichererbsen in einer samtigen Cashew-Kokos-Sauce mit aromatischen Gewürzen, serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Korma Paste
Pour hot water over the cashews in a small bowl and let them soak for about 10 minutes. Peel the onion, garlic, and ginger and coarsely chop.
Drain the soaked cashews and blend them together with the onion, garlic, ginger, and 50 ml of the coconut milk in a blender or with an immersion blender into a smooth spice paste.
Cooking Rice & Preparing Korma
Rinse the basmati rice thoroughly under cold water, then bring to a boil in a small pot with twice the amount of lightly salted water. Cover and let simmer over low heat for about 12 minutes.
Chef's tip
Tip for extra crunch: If you like, roast a handful of cashews in the oven or in a dry pan until golden brown and sprinkle over the korma as a crispy topping before serving.
Storage: Reheated the next day, the chickpea korma tastes almost even more flavorful as the spices fully infuse.
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