Easy Chickpea Korma

Name: Easy Chickpea Korma
Ingredients: 3 None pak choi, leaves separated; 1 tbsp sunflower oil; 350 g carrots, trimmed and finely diced; 1 None onion, finely diced; 2 cans (400g each) chickpeas, drained and rinsed; 100 g dried sultanas, rinsed; 450 g jar Korma sauce

7 ingredients

2 steps

Ingredients

3 None pak choi, leaves separated
1 tbsp sunflower oil
350 g carrots, trimmed and finely diced
1 None onion, finely diced
2 cans (400g each) chickpeas, drained and rinsed
100 g dried sultanas, rinsed
450 g jar Korma sauce

Directions

1

Slice the dark green ends from the bok choy and set aside. Finely chop the light green parts of the bok choy and reserve separately.
2

Heat the oil in a large saucepan over medium heat. Add the carrots and onion and cook for 5 mins. Stir in the chickpeas, light green bok choy and raisins and cook for 2-3 mins. Pour in the sauce and 1/3 cup water and bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in the dark green boy choy and cook for 1 min. Divide among four bowls and serve.