Chickpea Korma With Zucchini Noodles

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 1 jar Patak's Korma Cooking Sauce
  • 2 tsp Olive Oil (or Avocado Oil)
  • 1 red pepper
  • 1 small cooking onion
  • 1 can of chickpeas
  • 3 medium zucchinis, ribboned
  • Salt and Pepper
  • Cilantro (optional)


  1. In a frying pan, heat up 1 tsp of oil
  2. Add onion, red pepper and chick peas - cook until onions are translucent and pepper and chickpeas are slightly softened
  3. Add jar of Korma sauce and let simmer for 15 minutes on low
  4. In a separate frying pan, heat 1 tsp of oil
  5. Add zucchini ribbons and season with salt and pepper
  6. Lightly sautee until softened, but not falling apart - approximately 3-5 minutes
  7. Plate with zucchini ribbons first on the plate, then topped with the korma mixture. Add cilantro for garnish.