Vegan Chickpea Korma With Bok Choy Recipe

About this recipe

A hearty and flavorful vegan dinner featuring chickpeas, bok choy, carrots, and sultanas simmered in a rich korma sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500 g Carrot
• 100 g Sambar Onion Peeled
• 200 g Bok Choy
• 500 g Whole Farm Grocery Raisins 500 G
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 800 g Sunny Sun Lite Refined Sunflower Oil

Instructions

1. 1. Slice the dark green ends from the bok choy and set aside. Finely chop the light green parts of the bok choy and reserve separately.
2. 2. Heat 1 tbsp sunflower oil in a large saucepan over medium heat. Add 350 g carrots and 1 finely chopped onion, cooking for 5 minutes until softened.
3. 3. Stir in 2 cans of drained chickpeas, the light green bok choy, and 100 g raisins. Toss gently to combine and warm through for 1 minute, stirring occasionally.
4. 4. Add 1 cup of water to the saucepan and bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
5. 5. Add the dark green bok choy to the saucepan and cook for 1 minute until wilted.
6. 6. Divide the mixture among four bowls and serve hot.