Serves: 2 people
Cooking Time: 10 mins
1 tsp of oil
200g chickpeas
200g butternut squash
200g sweet potato
100g tender stem broccoli
20g coconut cream
Holy Cow! Mughlai Korma Curry pouch
20g coriander (optional)
1. Heat the oil in a large saucepan.
2. Cut the butternut squash & sweet potato into bite-size chunks.
3. Add the chickpeas, butternut squash & sweet potato to the pan and cook for 4-5 minutes.
4. Add Holy Cow! Mughlai Korma Curry Sauce and the coconut cream stir and cook for another 6-7 minutes.
5. Garnish with chopped coriander.
6. Serve with rice or naan (with a cold gin & tonic!).
