Chop the 500g pkt Roasting Vegetables with Garlic & Rosemary and
garlic from the roasting kit into 2cm pieces. (Reserve rosemary
for another use.) Heat a large non-stick frying pan over medium
heat. Add the vegetable mixture and 400g can Chickpeas, rinsed,
drained and cook, stirring, for 5 mins or until the onion softens.
Add the 375g pkt creamy korma simmer sauce and 1/2 cup (125ml)
water to the vegetable mixture in the pan. Bring to the boil.
Reduce heat to low. Cover and cook, stirring, for 5 mins. Uncover.
Cook, stirring, for a further 5 mins or until the vegetables are
tender and the sauce thickens slightly.
Meanwhile, cook the Basmati Rice following packet directions.
Divide the rice and vegetable mixture among serving bowls.
Sprinkle with 1/3 cup coriander sprigs to serve.
