Aromatic spices quickly come together in a nutty and mild vegan curry, deliciously rich in flavour and creamy perfection. Abundant in nutrients and anti-inflammatory properties, not only is this saucy dish palate pleasing, but it’s also a good source of beneficial brain-boosting power. Perfectly pairs with basmati rice or warmed naan—and even better the next day!
To peel or not to peel
Tomato skin can add bitterness and change the texture of sauces and soups, but they can easily be removed. To loosen and remove tomato skin, briefly blanch tomato in boiling water for 20 to 30 seconds, remove with a slotted spoon and plunge into ice water. Use a sharp knife to cut the tomato skin surface and peel.
This collection was originally published in the October 2025 issue of alive magazine.
Red Pepper and Chickpea Korma Curry
Ingredients
- 1/2 cup (125mL) raw almonds
- 1 Tbsp (15 mL) garam masala
- 1 Tbsp (15 mL) curry powder
- 1 1/2 tsp (7 mL) ground cumin
- 1 Tbsp (15 mL) ground coriander
- 1/4 tsp (1 mL) ground cardamom
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) ground turmeric
- 1 Tbsp (15 mL) + 1 tsp (5 mL) coconut oil, divided
- 1 medium yellow onion, finely sliced
- 3 cloves garlic, peeled and minced
- 1 inch (2.5 cm) gingerroot, peeled and grated
- 2 medium tomatoes, peeled and quartered
- 1 3/4 cup (435 mL) full-fat coconut milk
- 1 tsp (5 mL) coconut sugar
- 1 tsp (5 mL) sea salt
- 1 red bell pepper, seeded and cut in 1 inch (2.5 cm) slices
- 2 cups (500 mL) cooked chickpeas
- 1 bay leaf
Directions
01
In small pot on medium to high heat, bring 2 cups (500 mL) water to a boil. Once boiled, add almonds, cover with lid, and turn off heat. Let soak for 15 minutes. Drain and rinse almonds. Remove almond skins, rinse with cold water, and set aside.
02
In small bowl add garam masala, curry, cumin, coriander, cardamom, chili powder, and turmeric and set aside.
03
To large sauté pan on medium heat, add 1 Tbsp (15 mL) coconut oil and onion; sauté until translucent. Add garlic and gingerroot and sauté for another minute. Add prepared bowl of spices and continuously stir. If sauté pan is dry, add 1 Tbsp (15 mL) water to avoid burning spices. When fragrant, remove from heat.
04
To a highspeed blender, add sautéed onion and spices, skinned almonds, tomatoes, coconut milk, coconut sugar, and sea salt. Blend until smooth.
05
Return sauté pan to medium heat and add 1 tsp (5 mL) coconut oil and red pepper. Sauté for 2 minutes and reduce heat to medium low. Add blended coconut milk, chickpeas, and bay leaf and stir continuously until desired temperature. Remove bay leaf before serving.
Susan Rossit, RHN, is a holistic nutritionist, recipe developer, and food fanatic. If she’s not in her kitchen cooking it, she’s in her garden growing it. @ahealthylatitude
