Easy Chickpea Korma - cooking recipe

Ingredients

3 None pak choi, leaves separated
1 tbsp sunflower oil
350 g carrots, trimmed and finely diced
1 None onion, finely diced
2 cans (400g each) chickpeas, drained and rinsed
100 g dried sultanas, rinsed
450 g jar Korma sauce

Preparation

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.
Heat the oil in a large saucepan over medium heat. Add the carrots and onion and cook for 5 mins. Stir in the chickpeas, light green bok choy and raisins and cook for 2-3 mins. Pour in the sauce and 1/3 cup water and bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in the dark green boy choy and cook for 1 min. Divide among four bowls and serve.