Step 1

Chop the vegetables and garlic from the roasting kit into 2cm pieces. (Reserve rosemary for another use.) Heat a large non-stick frying pan over medium heat. Add the vegetable mixture and chickpeas and cook, stirring, for 5 mins or until the onion softens.

Step 2

Add the korma sauce and 1/2 cup (125ml) water to the vegetable mixture in the pan. Bring to the boil. Reduce heat to low. Cover and cook, stirring, for 5 mins. Uncover. Cook, stirring, for a further 5 mins or until the vegetables are tender and the sauce thickens slightly.

Step 3

Meanwhile, cook the rice following packet directions.

Step 4

Divide the rice and vegetable mixture among serving bowls. Sprinkle with coriander to serve.