Chickpea & Vegetable Korma
Serves 4
- 1 15 oz can chickpeas, drained
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 4 oz fresh baby spinach (or ½ package frozen spinach)
- ¼ cup water
- 1 container* Maya Kaimal Classic Korma
- In a medium-sized covered skillet or Dutch oven, combine the chickpeas, sweet potato, Classic Korma sauce, and water. (If using frozen spinach, add now) Cover and cook over low heat until the potato cubes are tender, about 20 minutes. If sauce becomes too thick, add water to thin.
- Add the baby spinach leaves and stir until they are wilted and heated through.
- Serve warm over steamed rice or other cooked grain.
* If using our 30 oz. Costco container, use about half.