Chickpea Korma
It's everything that a good chickpea korma could bring you, but better. Each ingredient in this recipe - canned chickpeas, creamy cashews, spices - plays it own part to make this chickpea korma creamy, mildly spicy and utterly delicious.
Ingredients
Directions
At Home:
Food Preparation Storage:
At Camp:
Place the chickpea korma mixture in a medium pot. Add 2 cups water. Cover; bring to a boil. Cook until the chickpeas and rice are tender, stirring frequently. Allow to finish cooking in an insulated cozy if the chickpeas and rice is not quite tender.
Nutritional Info:
Ingredients
- 1/4 cup brown rice rinsed & drained
- 1/3 cup raw, unsalted cashews soaked
- 1⁄2 yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoon fresh ginger grated
- 1 (15-oz) can low-sodium Fire roasted diced tomatoes with their juices
- 1 (15-oz) can chickpeas drained & rinsed
- 1 teaspoon mild curry powder
- 1⁄4 teaspoon ground cumin
- 1 pinch cayenne pepper (optional)
- 6 fl oz unflavored oat milk
- 2 oz kale stemmed & thinly sliced
- 5 oz frozen green peas
- sea salt
- freshly ground black pepper
- 2 tablespoon fresh cilantro chopped
Directions
At Home:
- In a saucepan over high heat, bring rice and 1⁄3 cup water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
- Meanwhile, in a bowl, soak cashews in very hot water for 15 minutes. Drain the soak water and rinse the nuts.
- In a stockpot over medium heat, cook onions, garlic, and ginger, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
- In a small frypan, toast the mild curry powder and ground cumin until aromatic, remove them from the pan to cool.
- Add tomatoes with their juices, chickpeas, curry powder, cumin, and cayenne to stockpot. Stir well, then continue to cook over medium heat for 5 minutes.
- In a high-powered blender (or food processor), process soaked cashews and plant milk until smooth.
- Transfer blended cashews to stockpot, along with kale and peas. Cook until vegetables are tender, 5 to 10 minutes. Season with salt and pepper to taste.
- Stir into the chickpea korma mixture the brown rice.
Food Preparation Storage:
- Transfer chickpea korma mixture to trays and sprinkle with chopped cilantro.
- Weigh trays in grams.
- Dehydrate or freeze dry the chickpea korma mixture according to your machine instructions.
- Reweigh the trays in grams after drying. Note: for each gram lost, 1ml of water will be required to reconstitute the chickpea korma mixture.
- Package and seal the dried chickpea korma mixture according to your machine instructions in a quart size bag.
At Camp:
Place the chickpea korma mixture in a medium pot. Add 2 cups water. Cover; bring to a boil. Cook until the chickpeas and rice are tender, stirring frequently. Allow to finish cooking in an insulated cozy if the chickpeas and rice is not quite tender.
Nutritional Info:
- Package Weight: 6.2 oz.
- Servings Per Recipe: 2 servings
- Amount Per Serving: 2 cups
- Calories: 593
- Total Fat: 15.1g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 1.150mg
- Total Carbs: 92g
- Dietary Fiber: 18g
- Net Carbs: 74g
- Protein: 23g