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