Creamy Korma with Pumpkin and Chickpeas - photo 1
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Creamy Korma with Pumpkin and Chickpeas

Pikantne Indian Cuisine Vegetarian Dishes Main Dishes 60 min Medium 10 wyświetleń ~31.93 PLN - (0)
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Description

This is a unique, seasonal dish inspired by classic Indian cuisine. Pumpkin and chickpea korma is a velvety, mild, and incredibly aromatic stew that is perfect for warming up on cooler days. Its base is a paste made from cashews, onions, ginger, and garlic, which gives the dish unmatched creaminess without the use of cream. The sweetness of roasted Hokkaido pumpkin perfectly balances with the subtly nutty flavor of chickpeas and the richness of spices such as cardamom, cumin, and coriander. The dish has a beautiful golden-orange color that invites you to eat. Traditionally, korma is served with basmati rice and naan bread, allowing you to fully enjoy every bite of this rich sauce. It is an ideal option for a vegetarian lunch that will delight both lovers of Indian cuisine and those who are just beginning their journey with its flavors.

Ingredients (20)

Servings:
4
  • Cashews 80 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Rapeseed oil 30 g
  • Hokkaido pumpkin 500 g
  • Ciecierzyca konserwowa 240 g
  • Thick natural yogurt 150 g
  • Coconut milk 200 ml
  • Vegetable broth 250 ml
  • Ground coriander 6 g
  • Brown sugar 5 g
  • 🌿 Przyprawy
  • Green cardamom 4 szt.
  • Cloves 1 g
  • ground cumin 1 łyżeczka
  • Turmeric 2 g
  • Garam masala 2 g
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Almond flakes 15 g
💰 Szacowany koszt dania: ~31.93 PLN (7.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of korma paste

1

Start by preparing the base for the sauce. Place the raw cashews in a small bowl. Pour boiling water over them so that they are completely covered. Set aside for at least 15-20 minutes. This step is crucial because the soaked nuts will become soft and, when blended, will create a perfectly smooth, creamy paste without lumps.

Ingredients: Cashews
Use a kettle to boil water. If you're short on time, you can cook the nuts for 10 minutes on low heat. Make sure to use raw, unsalted cashews.
2

Meanwhile, prepare the rest of the ingredients for the paste. Peel and finely chop the onion. Peel the garlic and ginger, then finely chop or grate them on a microplane. Heat one tablespoon of oil in a pan and add the chopped onion. Sauté over medium heat for 5-6 minutes until it becomes soft and translucent. Do not let it brown. Add the garlic and ginger, and sauté for another minute, stirring constantly until they release their intense aroma.

Ingredients: Onion, Garlic, Fresh ginger, Rapeseed oil
A small citrus zester or garlic press is perfect for grating ginger and garlic. Be careful not to burn the garlic, as it will become bitter.
3

Drain the soaked cashews in a sieve. Transfer them to a high-power blender. Add the sautéed onion with garlic and ginger, along with 100 ml of fresh, cold water. Blend everything on the highest speed for 2-3 minutes until you achieve a perfectly smooth, uniform, and creamy paste. If necessary, stop the blender and scrape down the mixture from the sides of the container using a silicone spatula.

Ingredients: Cashews, Onion, Garlic, Fresh ginger
Use a jug blender or a powerful hand blender in a tall container. Patience is key - the longer you blend, the smoother the paste will be, and consequently, the entire curry.

Preparing the pumpkin

4

Thoroughly wash the hokkaido pumpkin under running water. Since its skin is edible, you don't need to peel it. Cut the pumpkin in half, and then use a large spoon to remove the seed cavity along with the fibers. Cut the flesh into cubes about 2-3 cm on each side. Try to make the pieces similar in size so they cook evenly.

Ingredients: Hokkaido pumpkin
Use a sharp, large chef's knife to safely cut the pumpkin. The cutting board should be stable on the countertop (you can place a damp cloth underneath it).

Cooking curry

5

In a large pot or deep skillet with a thick bottom, heat the remaining tablespoon of oil over medium heat. Add the whole spices: cardamom pods (lightly crushed with the handle of a knife to release their aroma) and cloves. Sauté for about 30-40 seconds, stirring, until they start to smell fragrant.

Ingredients: Rapeseed oil, Green cardamom, Cloves
Be careful not to burn the whole spices. This process is called 'tadka' or 'tempering' and is key to bringing out the depth of flavor from the spices.
6

Reduce the heat to the minimum and add the prepared cashew paste to the pot. Cook the paste, stirring constantly with a wooden spoon or silicone spatula, for about 5-7 minutes. The paste will thicken and may start to gently stick to the bottom - this is normal. Cooking the paste is important to eliminate the raw taste of the onion and garlic.

Don't walk away from the pot at this stage! The cashew paste can easily burn. Continuous stirring is absolutely necessary.
7

To the sautéed paste, add the ground spices: cumin, coriander, and turmeric. Mix thoroughly and sauté everything together for another minute. This process, called 'bloom', activates the essential oils in the spices and makes their flavor much deeper.

Ingredients: ground cumin, Ground coriander, Turmeric
If the mixture becomes too dry, you can add a little (1-2 tablespoons) of water to prevent the spices from burning.
8

Now the most important moment: adding the yogurt. Remove the pot from the heat for a moment or set the burner to the lowest possible setting. Add the yogurt one tablespoon at a time, stirring vigorously each time until it is completely combined with the paste. Only when one portion is mixed in, add the next. This slow process prevents the yogurt from curdling.

Ingredients: Thick natural yogurt
Make sure the yogurt is at room temperature. Adding cold yogurt to hot paste is the most common cause of the sauce curdling.
9

When the yogurt is fully combined with the paste, place the pot back on medium heat. Add the diced pumpkin and pour in the vegetable broth. Mix everything well so that the pieces of pumpkin are coated in the sauce. Bring it all to a gentle boil.

Ingredients: Hokkaido pumpkin, Vegetable broth
Gently stir to avoid mashing the pumpkin pieces. The sauce should be thick enough to coat the vegetables.
10

Reduce the heat, cover the pot with a lid, and cook for about 15-20 minutes. The cooking time depends on the size of the pumpkin cubes. Check for tenderness after 15 minutes by piercing a piece with a fork – it should go in easily, but the pumpkin should not fall apart.

Cook on low heat so that the sauce gently simmers, rather than boiling vigorously. This will allow the flavors to meld and the pumpkin to cook evenly.
11

When the pumpkin is soft, add the drained and rinsed chickpeas and coconut milk to the pot. Also add garam masala, sugar, and salt. Gently mix and cook uncovered for another 5 minutes to allow the flavors to combine and the sauce to thicken slightly. Taste and adjust with salt if needed.

Ingredients: Ciecierzyca konserwowa, Coconut milk, Garam masala, Brown sugar, Salt
Garam masala is always added at the end of cooking to preserve its fresh and intense aroma. Do not cook the curry too long after adding the coconut milk to prevent it from separating.
12

Remove the curry from the heat. Optionally, if you like, you can now sprinkle the dish with chopped fresh cilantro and toasted almond flakes. Serve immediately, hot, with cooked basmati rice and/or naan bread.

Ingredients: Fresh cilantro, Almond flakes
To toast the almond flakes, heat a dry skillet and toast them for 1-2 minutes, tossing frequently, until they are lightly browned and start to smell fragrant.

Fun Fact

💡

Korma originates from Mughal cuisine, which developed in the courts of Indian emperors in the 16th-19th centuries. It is characterized by its mildness and creamy consistency, often achieved through nuts, yogurt, or cream, which distinguishes it from many spicier Indian curries.

Best for

Rodzinny obiad Kolacja ze znajomymi Comfort food na jesienny wieczór Danie wegetariańskie na specjalną okazję

Tips

🍽️ Serving

Serve hot, garnished with fresh cilantro and toasted almond flakes. It pairs perfectly with fluffy basmati rice, which will absorb the creamy sauce. Warm naan or roti bread is great for scooping up the curry. You can also place a bowl of raita (yogurt with cucumber) on the side for a refreshing touch.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. The flavor of the curry often deepens on the second day. Reheat slowly over low heat, adding a little water or broth if the sauce has thickened too much. Freezing is not recommended due to the yogurt, which may change the consistency.

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