Carrot & chickpea korma from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 61) by Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable bouillon paste for vegetable stock; and ground cumin, ground coriander, turmeric, and black pepper for garam masala.

  • bernalgirl on March 15, 2024

    I knew this would be too sweet for us with all carrots so I added a small head of romanesco. It seemed like a lot of garam masala, but this worked! Really loved this with brown basmati rice. Can’t wait to enjoy the leftovers for lunch!

  • anya_sf on December 31, 2022

    I used fewer carrots and added 1 lb frozen cauliflower florets with the chickpeas and 8 oz baby spinach at the end. The cashew cream was super thick and started to scorch on the bottom, so I needed to add another cup of broth. Due to the extra broth and vegetables, I also added another tsp garam masala and a dash of Kashmiri chili powder. Also sprinkled cilantro on top. With those changes, this was super delicious and my family couldn't believe it was vegan.

  • breakthroughc on November 23, 2022

    Didn’t love it, but it was okay. The sauce is lovely and I might repeat with different vegetables. Steamed carrots are just too insipid to carry this dish. Msaybe roasted cauliflower?? My Breville blender had no trouble making a smooth sauce. I did add some peas for color. I also added a 1/2 teaspoon of red pepper flakes and some lemon at the end based on the other reviews. I hit it with Tabasco before serving so I would up the heat more and maybe add a little cayenne.

  • MonicaMadeIt on July 02, 2022

    We LOVED this. My daughter was so excited to have Indian food at home and surprisingly, she was not upset about the presence of nuts in her meal. The sauce was not perfectly smooth but it was still delicious.

  • snoozermoose on December 04, 2021

    I adored this. The carrots were a bit time-consuming, and I think I'll skip them next time in favor of some chicken since I'm not vegan, but the sauce was stunning. So rich and deep in flavor.

  • julesamomof2 on November 09, 2021

    This was just not for me - I don't like carrots enough to make them the main focus of a dish. But that is just personal preference as the dish turned out fine and was easy enough for a weeknight. I did end up using almost twice the amount of stock to get the desired consistency but that could have been due to the size of my carrots (I did not weigh them and she doesn't give cup measurements which I find annoying). Will not repeat.

  • selena__rhea on August 18, 2021

    I thought this was lovely. I used a Vitamix to make the cashew cream and results were so thick that I needed to add more veggie broth to thin. Definitely adding heat to the dish next time I make it.

  • Twysbeek on July 24, 2021

    My husband doesn't love cooked carrots, I added a diced chicken thigh for him (I don't think it needed it). He gave it a 3.5/5 stars, he said the sauce, onions, chickpeas with brown rice was great. This dish took longer than many of the others in the book for some reason, but I think the end result is delightful. Greater than the sum of its parts.

  • patioweather on June 22, 2021

    Basic but satisfying. My sauce ended up grainy which usually does not happen with my Nutribullet. I think this would have been remedied by putting less liquid in when I blended the cashews, and mixing the rest of the broth later.

  • yellowbird531 on April 17, 2021

    Loved this and can see using tons of other veg with the seasons. Suggest adding some acid at the end and cilantro would be great on top.

  • Lepa on March 17, 2021

    This was just okay, definitely not a repeat.

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