Chickpea Mushroom Korma


We love to eat Indian food, and several years ago I bought an Indian cookbook. It had so many great recipes in it that I used it so much broke the binding! But, alas, we adopted a whole food plant based diet, and the cookbook set on the shelf gathering dust for the most part. Then one day I pulled it off the shelf and started looking at the recipes. I started thinking about how I could adapt some of our favorites to fit our plant based diet. This recipe was adapted from a Shrimp Korma recipe in the book and went through several iterations before we found one that worked well for us. I'd even forgotten what recipe I adapted this from until I added the hazelnut mixture and immediately remembered as the odor wafted up from the pan.

Chickpea Mushroom Korma

½ cup hazelnut pulp

1 cup hazelnut milk
1-2 teaspoons garam masala
1 teaspoon chili powder
1 6-ounce can tomato paste
1.5 -2 cups cooked chickpeas
2 portabello mushrooms
1 tablespoon ground flax seeds
1 garlic clove
½ inch piece ginger root
1-inch piece cinnamon stick
2 green cardamom pods

Mix together hazelnut pulp and hazelnut milk until creamy in a medium bowl. Add in garam masala and chili powder. Mix together. Add tomato paste and mix until well blended.

Clean ribs from portabello mushrooms and toss. Chop mushrooms in ½ inch cubes. Grate garlic clove and ginger root.

Pour enough water in a wok or a saucier to cover the bottom , approximately ¼ cup. Add flax seeds. Heat until flax seeds and water mixture begin to thicken. Add in garlic, ginger, cinnamon stick, and cardamom pods. Cook, stirring constantly until mixture begins to thicken, add more water if necessary.
 
Add mushrooms to wok, adding water if necessary. Cook until mushrooms begin to soften, approximately 4-6 minutes.

Add in chickpeas.

Add in hazelnut mixture and stir to combine, adding either the cooking liquid from the chickpeas or water to thin if necessary.

Cook for 5-8 minutes to allow flavors to meld together, stirring often.

Serve with a side of rice.

 Note: I use organic ingredients whenever possible.

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