Serves

4

Prep time 10 minutes

Cook time 10 minutes

Ingredients

1 can (15 oz.) chickpeas, rinsed and drained

1 can each (8 to 8.75 oz.) Del Monte® Whole Kernel Corn, Slice Carrots, Cut Green Beans, and Tender Petites Very Young Small Sweet Peas

1 jar or pouch (8.5 to 12.5 oz.) Tikka Masala simmer sauce

1 cup canned coconut milk (not reduced fat)

Frozen cooked brown or white rice for 3 or 4 servings

2 to 3 Tbsp. chopped cilantro

3 or 4 lemon wedges, optional

Naan, optional

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Directions

  1. Empty cans of chickpeas, corn, carrots, green beans and peas into a colander; rinse and drain.

  2. Combine sauce and coconut milk in a large saucepan or Dutch oven. Add chickpeas and vegetables; bring to a simmer over medium-high heat. Depending on sauce consistency, simmer covered (if sauce is thick) or uncovered (if sauce is thin) 5 minutes, stirring occasionally, until sauce is hot. Adjust heat to medium, if needed.

  3. Meanwhile, microwave 3 or 4 portions of frozen rice according to package directions. Divide rice among 3 or 4 shallow bowls. Top with sauce and sprinkle with cilantro and lemon juice before serving with naan, if desired.

VARIATION:
For Weeknight Chicken Tikka Masala, prepare recipe as directed, except in Step 1, omit chickpeas and add 1 1/2 cups chopped roasted, grilled or rotisserie chicken.

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