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Chickpea and coconut korma curry with pumpkin

Sneh Roy
  • 60 minutes
  • Serves 6

INGREDIENTS

2 tbsp

Coriander, root

1

Coriander, fresh leaves

3

Garlic cloves

2 tbsp

Ginger

1

Lime, wedges

2 cups

Pumpkin pieces

1

Red onion

1 handful

Tuscan kale, leaves

400 milliliters

Coconut milk

250 milliliters

Veg stock

1

Rice

1/2 tsp

Cardamom, ground

1/2 tsp

Cayenne pepper

1 tsp

Cinnamon, ground

1 tsp

Fennel seeds

1 tsp

Garam masala

1

Salt and black pepper

1 1/2 tsp

Sea salt flakes

1 tbsp

Sugar, raw

1 tbsp

Ghee or coconut oil

1 tbsp

Olive oil

1

Almonds

1 tsp

Cumin, ground

2

X 400g can chickpeas