Roasted Red Pepper and Chickpea Korma

Roasted Red Pepper and Chickpea Korma

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Yield: 4

Category: Main Course

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 cup roasted sweet red pepper, cut into small dice

1/2 tsp cumin seeds

1/2 tsp turmeric

2 tsp mild curry powder

1 red onion, diced

3 cloves garlic, crushed

1 inch (2 cm) piece fresh ginger, peeled and minced

1 tbsp tamari

1 1/4 cups unsweetened coconut cream

4 tbsp nutritional yeast

1/2 tsp regular or smoked paprika

3 cups cooked chickpeas

2 tsp umeboshi paste

Juice of 1 lime

2 heaped tbsp kuzu, dissolved in 2 tbsp filtered water

1 bunch watercress, leaves only, chopped

1/4 cup fresh coriander, chopped

Description

A mellow, fragrant chickpea korma with roasted red pepper, coconut cream, warming spices, umeboshi paste, and fresh greens. Vibrant, creamy, and family-friendly, it pairs beautifully with saffron-scented rice or another favourite grain.

How-to? Steps

Step 1: Cook the aromatics

In a heavy-based pan, warm a splash or two of filtered water. Add the red pepper, cumin seeds, turmeric, curry powder, onion, garlic, ginger, and tamari. Cook over a low-medium flame for 5 minutes.

Step 2: Blend the sauce

Transfer the mixture to a high-speed blender with the coconut cream, nutritional yeast, and paprika. Blend until creamy.

Step 3: Simmer the chickpeas

Transfer the sauce back to the pan. Add the chickpeas and umeboshi paste, mix well, cover, and cook over low heat for 10 minutes.

Step 4: Thicken

Add the dissolved kuzu and stir continuously until the mixture thickens.

Step 5: Finish and serve

Stir in the lime juice and watercress. Garnish with fresh coriander.