Kid-friendly Incredible Indian Chickpea "Korma" Stew + Corn-Peach "Chaat" Salad + Peach "Lassi" Recipe - Sticky Fingers Cooking
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Family Meal Plan: Incredible Indian Chickpea ​"Korma​"​ Stew + Colorful Corn-Peach ​"Chaat​" Salad + Juicy Peach ​"Lassi​"

Family Meal Plan: Incredible Indian Chickpea "Korma" Stew + Corn-Peach "Chaat" Salad + Peach "Lassi"

Incredible Indian Chickpea ​"Korma​"​ Stew + Colorful Corn-Peach ​"Chaat​" Salad + Juicy Peach ​"Lassi​"

by Dylan Sabuco
Photo by Dylan Sabuco
prep time
25 minutes
cook time
25 minutes
4-6 servings

Fun Food Story

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Incredible Indian Chickpea ​"Korma​"​ Stew

In the grand tapestry of Indian cuisine, where flavors and aromas mingle like colors on an artist’s palette, korma stands out. Hearty and nourishing, yet subtly spiced, this classic Indian dish is among the mildest of South Asian curries.

The allure of korma is in its creamy sauce, which traditionally involves yogurt, cream, coconut milk, ground cashew nuts, or a blend of these ingredients. Our simplified version relies only on yogurt to deliver the signature creaminess, plus a handful of warming spices—garlic, ginger, and curry—for gentle flavors. Together, they transform a simple stew into a dish that is delicate, luxurious, and utterly divine!

The korma pairs beautifully with the slightly sweet Summertime Corn-Peach ​"Chaat​" Salad and Juicy Peach ​"Lassi​."

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Shopping List

  • 1 medium yellow onion
  • 6 garlic cloves
  • 1 1/2 inch piece ginger OR 3/4 tsp ground ginger
  • 2 small tomatoes **(see allergy subs below)**
  • 3 peaches OR 1 C frozen sliced peaches
  • 1 corn cob for 1/3 C fresh kernels OR 1/3 C frozen corn kernels
  • 2 C plain whole-milk yogurt **(see allergy subs below)**
  • 1 15-oz can chickpeas **(see allergy subs below)**
  • 1/3 C vegetable oil ** + extra for the Chaat Salad
  • 1 T curry powder + extra for the Chaat salad
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/3 C granulated sugar + extra for the Chaat Salad
  • 1 small pkg pita bread, optional **(see allergy subs below)**
  • 1 1/2 C water

Fun-Da-Mentals Kitchen Skills

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • chop :

    to cut something into small, rough pieces using a blade.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • marinate :

    to soak food in a seasoned liquid to add flavor and tenderize it before cooking.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • mix :

    to thoroughly combine two or more ingredients until uniform in texture.

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

Equipment Checklist

  • Blender (or pitcher + immersion blender)
  • Cutting board + kid-safe knife
  • Liquid measuring cup
  • Dry measuring cups
  • Measuring spoons
  • Large pot + lid
  • Wooden spoon
  • Can opener
  • Ladle
  • Medium mixing bowl


Incredible Indian Chickpea ​"Korma​"​ Stew

  • 2/3 can chickpeas **(for LEGUME ALLERGY sub 1 medium diced zucchini or 1 C diced mushrooms—button mushrooms work great)**
  • 1/3 cup vegetable oil **
  • 1 medium onion
  • 6 garlic cloves
  • 1-inch piece ginger or 1/2 tsp ground ginger
  • 2 small tomatoes **(for NIGHTSHADE/TOMATO ALLERGY sub 1 C diced small radishes)**
  • 3/4 C plain whole-milk yogurt **(for DAIRY ALLERGY sub dairy-free/nut-free plain yogurt)**
  • 1 T curry powder
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 C water
  • 1 small pkg pita bread, optional **(Omit for GLUTEN ALLERGY or sub gluten-free/nut-free pita bread)**

Colorful Corn-Peach ​"Chaat​" Salad

  • 1 peach (pitted) OR 1/3 C frozen sliced peaches
  • 1 corn cob for 1/3 C fresh kernels OR 1/3 C frozen corn kernels
  • 1/3 can chickpeas **(for LEGUME ALLERGY sub 1 small diced zucchini)**
  • 1 pinch curry powder
  • 1 pinch granulated sugar
  • 1 tsp vegetable oil
  • 2 T plain whole-milk yogurt **(for DAIRY ALLERGY sub dairy-free/nut-free plain yogurt)**

Juicy Peach ​"Lassi​"

  • 2 peaches (pitted) OR 2/3 C frozen sliced peaches
  • 1 C plain whole-milk yogurt **(for DAIRY ALLERGY sub dairy-free/nut-free plain yogurt)**
  • 1 C water
  • 1/3 C granulated sugar
  • 1/2-inch piece ginger OR 1/4 tsp ground ginger

Food Allergen Substitutions

Incredible Indian Chickpea ​"Korma​"​ Stew

  • Legume: For 2/3 of a 15-oz can of chickpeas, substitute 1 medium diced zucchini or 1 C diced mushrooms (button mushrooms work great).
  • Soy: Substitute canola oil or other nut-free high-smoking point oil for vegetable oil, which usually contains soy. 
  • Nightshade/Tomato: For 2 small tomatoes, substitute 1 C diced small radishes.
  • Dairy: Substitute dairy-free/nut-free plain yogurt.
  • Gluten/Wheat: Omit optional pita bread or substitute gluten-free/nut-free pita bread.

Colorful Corn-Peach ​"Chaat​" Salad

  • Legume: For 1/3 can chickpeas, substitute 1 small diced zucchini.
  • Soy: Substitute canola oil or other nut-free high-smoking point oil for vegetable oil, which usually contains soy.
  • Dairy: Substitute dairy-free/nut-free plain yogurt.

Juicy Peach ​"Lassi​"

  • Dairy: Substitute dairy-free/nut-free plain yogurt.


Incredible Indian Chickpea ​"Korma​"​ Stew


Namaste (NAH-ma-stay)! (A greeting from India.) Today, we will be making Incredible Indian Chickpea ​"Korma​"​ Stew. "Korma" refers to braising meats or vegetables in a mixture of yogurt and spices. This Sticky Fingers Cooking version will feature chickpeas as the surprise ingredient and keep all the other ingredients close to the traditional recipe. Get ready for mouthwatering aromas to fill your kitchen (maybe even your entire home)! Enjoy!

dice + sauté + count

Get started by dicing 1 medium yellow onion, 2 small tomatoes, 6 garlic cloves, and 1 inch long piece of ginger. Place the chopped onions into a large pot with 1/3 cup vegetable oil over medium low heat. Sauté the onions for about 4 to 5 minutes or until translucent and have your kids count to 5 in Hindi with you: 1 एक (ek), 2 दो (do), 3 तीन (teen), 4 चार (chaar), 5 पांच (paanch).

add + cook

Then, add the diced tomatoes, ginger, and garlic. Continue cooking for another 5 minutes while you measure the spices and chickpeas.

drain + pour + measure

Carefully open your can of chickpeas and drain all the liquid. Pour 2/3 of the drained chickpeas into the pot (reserve the rest for the "Chaat" Salad if making) along with 1 tablespoon curry powder, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and, if you are using garlic powder and ground ginger instead of whole, 1 1/2 teaspoons garlic powder and 1/2 teaspoon ground ginger.

scrumptious science fact

Fragrance and food go hand-in-hand. Your nose is a well-oiled machine that does most of the work in processing your olfactory sense (sense of smell). The olfactory sense refers to all the parts of your body that process smells. Your brain and nose do a lot of the work. When you smell something, your nose will communicate with the olfactory bulb, which is the part of your brain that processes smells. This process happens in a split second, making you feel an emotion or transporting you into a memory. This unique bodily function is why foods and their smells can make people feel happy, sad, or any range of emotions. My favorite is smelling cinnamon and being transported to baking pies with my aunts.

mix + smell + stir

Mix all the spices together with the chopped vegetables and be sure to take a second to stop and appreciate the amazing smells that are filling your kitchen. Stir the spices and vegetables on medium low heat for 5 minutes.

simmer + cover

Add 1/2 cup of water and pour that into the pot. Bring the mixture to a simmer and cover for 10 minutes. If the water in the pot evaporates too quickly, you may need to add an extra splash of water. This will ensure that this curry has a thick but liquid consistency.

measure + stir

After the curry mixture has simmered for 10 minutes (or more), uncover and add 3/4 cup of plain yogurt into the pot. Reduce the heat to the lowest setting and stir until all the yogurt disappears into the curry mixture. At this point the stew should be creamy and ready to serve. Just give it a quick taste to check for flavor.

serve + devour

Serve this irresistible Indian stew alongside sliced pita or over rice! Either way, you are sure to love this belly-warming Incredible Indian Chickpea ​"Korma​"​ Stew!

Colorful Corn-Peach ​"Chaat​" Salad

chop + measure + mix

Start off by roughly chopping 1 fresh peach (pitted) or 1/3 cup frozen sliced peaches and placing them into a medium mixing bowl. Then, measure 1/3 can chickpeas (drained) and 1/3 cup corn kernels (cut the kernels off 1 corn cob or use frozen) and add the corn to the bowl of peaches. Stir a few times to get all the ingredients mixed together.

measure + season

In a small bowl, measure 1 pinch of curry powder, 1 pinch of sugar, 1 teaspoon vegetable oil, and 2 tablespoons plain yogurt. Pour the mixture over the chopped peaches, corn, and chickpeas. Stir until everything is well coated in the seasoned mixture.


This Colorful Corn-Peach ​"Chaat​" Salad pairs perfectly with Incredible Indian Chickpea ​"Korma​"​ Stew and Juicy Peach ​"Lassi​" (see recipes)! If you want to chill the salad overnight, the flavors will become even better. Enjoy!

Juicy Peach ​"Lassi​"

measure + pour

Start by chopping 2 peaches (pitted), or measuring 2/3 cup frozen sliced peaches, and placing them in the bottom of a blender or pitcher (if using an immersion blender). Then, pour in 1 cup plain yogurt, 1 cup water, 1/3 cup sugar, and 1/2 inch piece of ginger (whole pieces are fine) or 1/4 teaspoon ground ginger.

blend + enjoy

Blend until extra smooth and creamy. This juicy Indian smoothie is the perfect way to wash down your Incredible Indian Chickpea ​"Korma​"​ Stew (see recipe).

Surprise Ingredient: Chickpeas!

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Photo by Halil ibrahim mescioglu/

Hi! I’m Chickpea!

"Hmmm, I think I would like you to call me a Chickpea, not a garbanzo bean. Aren't little chicks so cute! You're probably familiar with me if you've ever eaten hummus. It's made with chickpeas! I'm a cute little seed that, when you combine a bunch of us, we can provide an excellent source of protein in your diet!"

History & Etymology

  • Chickpeas are a high-protein legume and the main ingredient in many Middle Eastern and Mediterranean dishes. They may also be called garbanzo beans.
  • Evidence of domesticated chickpeas from about 9,500 years ago has been found in Turkey and the Levant (an area bordering the Mediterranean in Western Asia). 
  • The word "chickpeas" comes from the early 18th century, and earlier was "chiche-pease," which came from late Middle English "chiche," from the Middle French "pois chiche," from the Latin "cicer." 
  • The word "garbanzo" is Spanish for "chickpea," and the word "hummus" is Arabic for "chickpea."


  • A chickpea is a round, yellow-tan seed that grows in pods on a legume plant that can grow from 8 to 20 inches high. One pod holds two to three seeds. 
  • Chickpeas are grown around the world, and there are dozens of varieties, including a black one from southern Italy called "ceci neri."

How to Pick, Buy, & Eat

  • Chickpeas taste like a bean, but they also have a nutty flavor, and their texture, when cooked, is described as soft and creamy or buttery. For Middle Eastern dishes, dried chickpeas are often boiled and mashed to make hummus, or they are soaked and then ground into flour to make falafels. 
  • You can add cooked or canned chickpeas to salads, roasted veggies, soups, stews, pasta, or rice dishes. 
  • You can also roast chickpeas and eat them as a snack. In the Middle East, roasted chickpeas are called "leblebi." 


  • Chickpeas provide almost 9 grams of protein in a 3.5-ounce serving. They are available either dried or canned. Because they are high in protein, chickpeas are often added to animal and bird feed. 
  • Chickpeas have loads of dietary fiber! So what is fiber good for? Smooth digestion! It helps the body absorb the vitamins and nutrients it needs to be strong and healthy.
  • Chickpeas are also good sources of folate (vitamin B9), manganese, phosphorus, and iron.


What is "Korma"?

Photo by Indian Food Images/
  • "Korma" is a type of curry where meat or vegetables are braised in yogurt, stock, or coconut milk, with added spices like chili and ginger. Its name comes from a Hindi-Urdu word that means "braise." There are several variations of korma. Some sauces are mild, and others are very spicy. Nuts, coconut, fruit, and rice are sometimes added.
  • Korma is from India and the Indian subcontinent, including Bangladesh and Pakistan. It has roots in the cuisine of the 16th-century Mughal Empire, an Indo-Persian empire that expanded into South Asia.

Let's Learn About India!

Photo by Charu Chaturvedi on Unsplash
  • India is a country in South Asia and is officially called the Republic of India. It is the second-most populous country in the world and has the largest population of any democratic nation. 
  • Hindi and English are official languages, and there are 447 native languages spoken in India.
  • India's government includes a president, prime minister, and parliament. Twenty-eight states and eight union territories make up India's federal union. 
  • India's currency is the Indian "rupee." It is illegal for foreigners to take rupees out of India.
  • Emperor Shah Jahan commissioned the Taj Mahal's construction in 1632 for his wife, Mumtaz Mahal.
  • The anniversary of Mahatma Gandhi's birthday is celebrated on October 2. He is considered India's "Father of the Nation" and led the Indian people to independence from 89 years of British rule in 1947. Gandhi's peaceful protest movement inspired many people in other countries.
  • India's national symbols are the lotus flower, the Bengal tiger, and the peacock.
  • Some of the world's highest mountains are in India, including Kanchenjunga, the third tallest at 28,169 feet. 
  • The Bay of Bengal is a huge bay bordering the southeastern part of India and is home to the world's largest mangrove forest. Here, tigers swim in the same waters as dolphins, sea turtles, sharks, and saltwater crocodiles. 
  • The snow leopard, the Indian rhinoceros, the Bengal tiger, and the Asian elephant are all animals of India. Globally, it is the only country that has both lions and tigers.
  • The most popular sport in India is cricket!
  • It is hot in India, so people there often wear loose clothes. Traditional clothing differs by area in India. Women may wear saris, long pieces of colorful cotton or silk draped over and around the body like a dress. Men may wear a dhoti, made of material wrapped around the hips and pulled through the legs, somewhat resembling loose pants, although they aren't seen in cities much anymore. Photos of Gandhi show him wearing dhotis.
  • Seventy percent of the world's spices come from India.
  • Staple foods in India include lentils, rice, bread, and spices. People living on the coast eat more fish and seafood. In other regions, they eat chicken, beef, and game meats. Many people throughout India are vegetarians. Common fruits and vegetables are mangoes, apples, oranges, pineapples, bananas, onions, okra, potatoes, spinach, and carrots.  
  • Curries are popular dishes in India and are made with a variety of vegetables, fish, meat, and fruits, and spices. 
  • When people greet each other in India, as a sign of respect, they bow, placing their hands together before their chest or face, and say "Namaste," which translates to "I bow to the divine in you."

What's It Like to Be a Kid in India?

  • Indian parents are encouraged to start their kids in preschool at 2½ to 3 years old. School is usually taught in a particular state's language, which could be Hindi, English, or another language. 
  • Kids often have their grandparents living with them in the family household.
  • Along with cricket, tennis, badminton, and chess, kids may play traditional Indian games like kabaddi or kho-kho, both played by teams, or kancha, a marble game played individually or with others.
  • Kids enjoy the Holi festival, which is a religious celebration that also heralds the arrival of spring. Celebrated in various ways throughout the country, most versions include the joyous spraying and throwing of colorful powders by festival participants at one another. 

Lettuce Joke Around

How do you make a peach into a vegetable? 

You step on it and make it squash!

That's Berry Funny

How do you encourage a condiment to win a race? 

Yell "Curry, ketchup!" ("Hurry, catch up!")

The Yolk's On You

"Knock, knock!" 

"Who’s there?" 


"Curry who?" 

"Curry me in the front door....I’m exhausted!"

THYME for a Laugh

Why does milk turn into yogurt when you take it to a museum?

Because it becomes cultured!

THYME for a Laugh

What is a mother hen’s favorite plant in the garden? 

The Chickpea!

That's Berry Funny

Did you hear the joke about the peach? 

It's pit-iful!

The Yolk's On You

Why didn't anyone laugh at the gardener's jokes?

Because they were too corny!

Lettuce Joke Around

Why did the rooster blush? 

Because it saw a chickpea!

The Yolk's On You

What do you get when a corn cob is run over by a truck? 

"Creamed" corn.

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