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.
Ingredients
500g pkt Coles Roasting Vegetables with Garlic & Rosemary
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
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