Products used in this recipe
Korma Curry
Yield: 10 Servings
Yield: 10 Servings
Plant based chicken, pumpkin and chick peas in a rich coconut, korma curry.
Instructions:
1. Sauté onion, garlic and ginger until softened.
2. Add Edgell Plant Based Chicken and cook until golden.
3. Add korma paste, cook for 3 minutes. Add stock and coconut milk, bring to the boil. Add roasted pumpkin and chick peas. Reduce heat, simmer for 10-15 minutes.
3. Serve curry with rice, garnished with almonds.
