Chick Pea Korma

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Korma is a creamy, nut-based mild curry sauce. You could spend hours making it from scratch, or just open a bottle of PC’s korma sauce! Squash and chick peas make a hearty dish, perfect for vegetarians.

Tags: Intermediate, One Hour, Entrées, Vegetables, Beans, Indian, Baking, High Fibre, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 40  minutes
Total: 55  minutes

Additional Information


1 small butternut squash, peeled, seeded and cut in 1/2-inch (1 cm) cubes
1 bottle (400 mL) PC Indian Korma Cooking Sauce
1/2 cup (125 mL) water
1 can (19 oz/540 mL) no name chick peas, rinsed and drained
2 green onions, sliced
2 cups (500 mL) baby spinach


  1. Preheat oven to 425°F (220°C). Spray rimmed baking sheet with PC Blue Menu Canola Oil Cooking Spray.
  2. Spread squash cubes on prepared baking sheet. Spray lightly with cooking spray. Bake in centre of oven for 20 minutes, turning halfway, or until tender when pierced with tip of sharp knife.
  3. In large saucepan, combine korma sauce, water, chick peas, green onions and squash. Cook over medium heat, stirring, for 5 minutes or until mixture starts to bubble. Reduce heat to low, cover and cook for 10 minutes, stirring occasionally. Stir in spinach until wilted.
  4. Serve with cooked PC Basmati Rice and garnish with additional sliced green onion, if desired.



Chef's Tips

To save time, buy a pack of peeled butternut squash in the produce section, and cube it. Or buy a pack of cubed squash; cut large cubes into smaller ones.

Nutritional Information

Per generous 1 cup (250 mL) serving
Calories 220 Cal
Fat 9 g
Sodium 460 mg
Carbohydrate 28 g
Fibre 6 g
Protein 7 g
High in fibre.