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.

4

10m

15m

Ingredients

  • 500g pkt Coles Roasting Vegetables with Garlic & Rosemary
  • 400g can Coles Chickpeas, rinsed, drained
  • 375g pkt creamy korma simmer sauce
  • 2 x 250g Coles Microwave Basmati Rice Pouches
  • 1/3 cup coriander sprigs

Method

STEP 1

Chop the vegetables and garlic from the roasting kit into 2cm pieces. (Reserve rosemary for another use.) Heat a large non-stick frying pan over medium heat. Add the vegetable mixture and chickpeas and cook, stirring, for 5 mins or until the onion softens.

STEP 2 

Add the korma sauce and 1/2 cup (125ml) water to the vegetable mixture in the pan. Bring to the boil. Reduce heat to low. Cover and cook, stirring, for 5 mins. Uncover. Cook, stirring, for a further 5 mins or until the vegetables are tender and the sauce thickens slightly.

STEP 3 

Meanwhile, cook the rice following packet directions.

STEP 4 

Divide the rice and vegetable mixture among serving bowls. Sprinkle with coriander to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.