Chickpea korma

This is a vegetarian korma, that can become vegan if you use sauce with no cream or milk, and it’s really easy to make. I added some frozen vegetables to the sauce too, just to add some substance to it – but that’s not something you have to do.

Ingredients

1 can of chickpeas

1 jar of Korma sauce

1 onion

1 cube vegetable stock

½ jar of water

2 tbsp. soy sauce

2 tbsp. Worcestershire sauce

2 tbsp. sweet chili sauce

1-2 cloves of garlic

1 tbsp. paprika powder

½ tbsp. turmeric

Salt and pepper to taste

Oil or butter to fry in

 

Instructions

  1. Chop the onion and garlic finely.
  2. Fry the onion and garlic in a frying pan on high heat. While the onion is frying, drain the chickpeas and rinse them under running water.
  3. Add the chickpeas to the frying pan for a few minutes until the onions have a nice brown colour.
  4. Add the rest of the ingredients to the pan and stir well. For the ½ jar of water, use the same jar that the korma sauce came in.
  5. Let the sauce simmer on low heat for 10 minutes.
  6. Serve with boiled rice.
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