Vegetable Chickpea Korma | Creamy Indian Flavour Journey

Finely chop the onion, crush the garlic cloves, and finely grate the fresh ginger. Peel the carrots and cut them into half-moons. Thoroughly rinse the canned chickpeas in a strainer and drain.

Toast half of the flaked almonds in a dry pan for a few minutes until golden brown, then set aside for serving. Finely grind the other half of the almonds in a food processor to thicken the sauce.

Heat the cooking oil in a deep frying pan or pot. Add the chopped onion and sauté over medium heat until translucent. Add the crushed garlic, grated ginger, garam masala, and ground turmeric, then fry stirring constantly for 1 minute until fragrant.