1 can chickpeas, drained
1 large sweet potato, cubed
1 small bunch fresh spinach or ½ package frozen spinach
¼ cup water
1 15-oz container Maya Kaimal Classic Korma
1. In a medium pot, combine vegetables and Classic Korma sauce and water. Cover and cook over low heat until vegetables are tender, about 20 minutes. Add water if sauce becomes too dense.
3. Serve warm over steamed rice or other cooked grain