Mughlai Squash & Chickpea Vegetable Korma

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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!).