This delicious Korma Curry has a hint of sweetness and creaminess that perfectly balances the spices. It's a non-traditional recipe that's perfect for vegans too! We've substituted cream for coconut milk which not only gives the curry a luxurious texture, but a lovely mild flavour too.
- 1 cups pumpkin diced into 1" cubes (250gms)
- 1 cup boiled or canned chickpeas
- 1 can coconut milk (400ml)
- 2 tablespoon Shahi Korma Mix
- 1 teaspoon garlic paste
- 1/2 cup fresh fenugreek leaves
- 3 tablespoon ghee (clarified butter) or olive oil
- Salt to taste
- In a pan or oven with oil or ghee, roast the pumpkin on a medium flame until just done (be careful not to overcook). Once done keep aside.
- In a pan heat ghee or oil and sauté the garlic paste for a few seconds. Add in the korma masala, a little coconut milk and cook it for a few seconds. Now add the rest of the coconut milk, fresh fenugreek leaves and chickpeas. Bring to a boil and let it simmer on low for a 7/8 minutes.
- When it's just about done, add the pumpkin. Let it simmer with the pumpkin for more two minutes and it's done.
- You can serve this delicious curry with any rice of your choice. Garnish it with some onions and spring onions, some fresh coriander and seeds with a slice of lemon.
Note - You can replace the fenugreek leaves with kale or spinach, and coconut milk with cream depending upon your tastes.
Thank you to Vishakha Bhuta from @1teaspoonlove for creating this dish for us!