Chickpea & Cashew Korma with Spicy Rice


It’s National Vegetarian Week, so I am featuring some of the Vegetarian Society’s yummy recipes this week. Delicious and nutritious, this mellow, spicy and brightly coloured dish is perfect for the whole family. To read more about National Vegetarian week here on The 21st Century Housewife please click here.

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
Can be vegan*


2 tablespoon vegetable oil
1 red onion, finely chopped
3 cloves of garlic, crushed
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon grated ginger
½ teaspoon mild chilli powder
1 sweet potato, peeled and cut into 2cm cubes
1 small cauliflower, cut into florets
1 red pepper, cut into pieces
1 yellow pepper, cut into pieces
1 standard can of chickpeas, drained
100g (about 4 ounces) roasted cashew nuts (unsalted)
1½ vegetarian stock cubes, diluted in 1 litre of boiling water
100ml (just under 4 ounces) coconut milk
150g (about 1½ cups) frozen peas
30g (about 1 ounce) fresh coriander
Salt and pepper to taste
1 tsp of cornflour (to thicken the sauce if preferred)
200ml (about ¾ cup) low fat natural yogurt (or vegan yoghurt*)


1. Gently heat the oil in a large pan and fry the onion, after 5 minutes add the garlic and continue to cook for another 2 minutes.
2. Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes.
3. Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
4. Reduce the heat and simmer for 20 minutes stirring occasionally. If you would prefer a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the Korma and gently stir in and cook for five minutes.
5. Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
6. Add seasoning to taste and serve with a spoonful of natural yogurt and coriander to garnish.
7. Serve with spicy rice.

For the Spicy Rice

Serves 4
Preparation time 5mins
Cooking time 30mins


1 tablespoon vegetable oil
1 onion, finely chopped
1 cinnamon stick
½ teaspoon ground cumin
½ teaspoon ground coriander
250g (about 8 ounces) brown rice
1½ litres (roughly 6⅓ cups) of water
50g (about ½ cup) peas


1. Heat the oil in a large pan and gently fry the onion.
2. After 5 minutes add the spices and continue to fry for 2 minutes.
3. Add the rice and cover with water. Bring to the boil, and then simmer for 20 minutes until the water has been absorbed.
4. Finally add the peas and cook for another 5 minutes. Depending on the size of pan used, you may need to add a little more water.
5. Drain off any excess water and serve.

Shared with My Meatless Monday at My Sweet and SavoryJust Another Meatless Monday at Hey What’s for Dinner Mom, and Meatless (Vegan) Monday at The Veggie Converter.

Recipe from the Vegetarian Society is used with permission (converted measurements in brackets are mine, and are approximate). The 21st Century Housewife has not been paid for this post.

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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