CHICKPEAS AND VEGETABLE KORMA
Ingredients:
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1 can chickpeas, drained
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1 potato, diced
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1 cup diced vegetables such as carrot, squash, beans, cauliflower.
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2 tbsp Himalaya Gourmet Korma Masala
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½ cup almond or coconut milk
Method:
In a medium pan, combine chickpeas, vegetables, Himalaya Gourmet Korma Masala. Cover and cook over low heat until vegetables are cooked, about 20 minutes. Add nut milk. Add some water if sauce becomes too dense. Serve warm over steamed rice.
Serves 4
TURNIP STEW
Ingredients:
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2 tablespoons vegetable oil
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1 finely diced onion
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4 cups diced turnips
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2 tbsps. Himalaya Gourmet Korma Masala
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½ cup chick peas
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1 cup water
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salt to taste
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½ cup coconut milk
Method:
IIn a pan, heat vegetable oil over medium heat. Add onion and quickly sauté for 2 minutes. Add turnips and stir fry until cooked. Add chick peas, water, coconut milk and Himalaya Gourmet Korma Masala. Add salt to taste. Cover and simmer over low heat until cooked. Serve over rice or with bread.
Serves 4
