Chickpea and coconut korma curry with pumpkin

• Produce

  • 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

• Canned Goods

  • 400 ml Coconut milk
  • 250 ml Veg stock

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 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

• Oils & Vinegars

  • 1 tbsp Ghee or coconut oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 Almonds
  • 1 tsp Cumin, ground

• Other

  • 2 X 400g can chickpeas

Found on cookrepublic.com