Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) fresh mixed vegetables for stir-fry

  2. 1 bunch(es) green onions , cut into 2-inch pieces

  3. 1 can(s) (15 to 19 ounces) garbanzo beans (chickpeas) , rinsed and drained

  4. 1 jar(s) (15 ounces) Indian korma sauce or jalfrezi red pepper sauce , or one 10-ounce can plus

  5. 1/2 cup water

  6. 1 cup(s) (loosely packed) fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, combine mixed vegetables and green onions; stir in 1/2 cup cold water. Cover skillet and cook 5 minutes over medium-high heat, stirring occasionally until vegetables are tender-crisp.

  2. Stir garbanzo beans and korma sauce into vegetable mixture in skillet. Cover skillet and heat to boiling, stirring occasionally. Remove skillet from heat; stir in cilantro leaves.


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