Ingredients 1 cup chicken stock
1 x 200g can chickpeas
250g packet/jar of korma sauce
500g chicken breast, sliced into bite sized chunks
500g pumpkin, cut into bite sized chunks
2 sticks celery, chopped
2 tomatoes, cut into quarters
1 dead brocolli, cut into small pieces
Handful of coriander
Low-fat Greek yoghurt
Pour stock in a large saucepan on medium heat.
Add Korma Curry Sauce and diced pumpkin and stir together, then simmer for 10-15 minutes.
Drain the Chickpeas and rinse.
Add them to the saucepan with sliced chicken, brocolli, celery and tomatoes then cook for a further 10 minutes.
Divide between four plates and top with a tablespoon each of yoghurt, sliced almonds and coriander.