Serves 10


75ml vegetable oil

150g diced onion

20g crushed garlic

20g grated ginger

750g 100% NOT Chicken

425g korma paste

250ml vegetable stock

500ml coconut milk

500g roasted diced pumpkin

1kg drained Edgell Chickpeas

1kg cooked basmati rice

50g toasted flaked almonds


1.Heat oil and sauté onion, garlic and ginger until softened.

2.Add 100% NOT Chicken and cook until lightly browned.

3.Add korma paste, cook for 3 minutes. Add stock and coconut milk, bring to the boil. Add roasted pumpkin and chickpeas. Reduce heat, simmer for 10-15 minutes.

4.Serve curry with vegetables on rice, garnished with almonds.