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Cheat's chickpea korma curry
Take a few shortcuts and still plate up an impressive Indian-inspired dish thanks to this recipe. Packed with chickpeas, basmati rice and veggies, it's a hearty meat-free option.
To make this recipe, you’ll need a pack of Coles roasting vegetables with rosemary and garlic, canned chickpeas, korma simmer sauce, basmati rice and coriander. In just 25 minutes, you’ll have a delicious curry on the table.
You won’t need the rosemary from the roasting vegetable packet for this curry. Save it for another recipe. Start by cutting the packet of roasting vegetables into 2cm pieces. This will help them cook quicker.
Put the chopped mixed vegetables and drained canned chickpeas in a large non-stick frying pan over medium heat. Cook, stirring, for 5 minutes until the onion softens. Next, pour in the korma simmer sauce and stir in some water. Bring it up to the boil then reduce the heat to low.
Cover and simmer for 5 minutes. Remove the lid and cook for another 5 minutes or until the vegetables are tender and the sauce thickens slightly. At this point, the curry can be cooled and frozen in airtight containers for up to 3 months. While the curry is cooking, heat the basmati rice in the microwave for 90 seconds following the directions on the packet.
All that is left to do is to serve the curry with the rice and sprinkle with some coriander sprigs. This 5-ingredient vegetarian korma is full of flavour and faster than takeaway.
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