Easy Dairy-Free Korma Sauce with Black Chickpeas, Purple Potatoes and Butternut Squash

This dairy-free Korma sauce recipe is an easy one to make and you can put it on a variety of veggies and legumes to create a delicious and satisfying dinner or lunch. For this recipe, I combine it with purple potatoes, butternut squash and some black chickpeas that I found at an amazing Whole Foods in the DC-area (the whole salad bar is organic, Chicago should take notes). Try cauliflower, sweet potato, broccoli, lentils, quinoa or white beans—just share with us what combination works for you!

Tools:
Large saucepan
Spoon
Chef’s knife

Ingredients:
Try to buy everything organic. Here’s why.
Toasted and cooked Basmati rice (here’s how) or
Cooked Quinoa (here’s how)

Veggies
Butternut squash, cubed and steamed or roasted*
Purple potatoes, cubed and steamed or roasted*
Black garbanzo beans, soaked and cooked**

*For steaming, peel and dice your veggies and place in a steamer over boiling water until soft (15 mins).
*For roasting, peel and dice your veggies and place in a glass baking dish with 1/4 cup water and bake at 350F until soft (15-20 mins).
**Here’s how you prepare legumes like chickpeas and why you want to make them fresh versus using canned. Many times I will kill two birds while boiling legumes by placing a steamer filled with veggies above the chickpeas. Easy!

Korma Sauce
1 can coconut milk
1 cup pure water
1/2 yellow onion, small dice
3-4 cloves garlic, minced
2 tbsp fresh lemon juice
1/2 packed cup fresh, chopped cilantro leaves
1 1/2 tsp minced ginger
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1/4 tsp cayenne
1/4 tsp paprika
1/2 tsp cardamom
1/4 tsp cinnamon
1 tsp fine ground sea salt
1 tbsp + 1 tsp cold-pressed, virgin coconut oil

 

Let’s get started.

Brown your onion in a sauce pan with 1 tsp coconut oil for 7-10 minutes. Add garlic and stir, cooking together for about 2 minutes.

Add remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer for about 7-10 minutes.

Add your cooked veggies and legumes and cook together another 2 minutes. Serve warm over cooked quinoa or basmati rice, top with fresh chopped cilantro and enjoy!

Store in an airtight glass container in the fridge for up to one week. It’s gets better each day since flavors sit together. Always reheat on the stove top.

 

 

Read the comments or add yours.

Comment Rules

  1. I made this last night and it was delicious!!! I didn’t have purple potatoes, but I added fresh organic red bell pepper, corn, broccoli and spinach. Also, I only had a 1/3 cup chickpeas, so I threw in some kidney beans and it was surprisingly delicious! Love the sauce!!!

  2. Veronica

    I used kobacha squash because it was all I had in my fridge. I honestly didn’t know what to expect from it. It came out rather soft so instead of chunks, I put it in my food processor and to my delight it thickened this dish perfectly! I added some zucchini and the garbanzo beans. The squash was enough starch for me so I didn’t need to put in any potatoes. Delish!

  3. Amanda Leno

    Added lentils and this dish was delicious! I love making dishes with turmeric for the anti-inflammatory benefits!

Leave a Reply

Your email address will not be published. Required fields are marked *