For curry lovers of the future, this is our starter outer Indian dish. Pumpkin and chickpea korma, delicately flavoured and served on a bed of steamed basmati rice
pumpkin, chickpea, olive oil, onion, garlic, ginger, coriander, fennel seed, ground cardamom. Cinnamon, garam masala, ground cumin, cayenne, salt, spinach, vege stock, coconut cream, almonds, brown sugar, basmati rice.Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Preheat oven to 180°C. Remove lid and heat for 7-9 mins or until piping hot.
Remove lid and heat in microwave for 2-3 minutes or until piping hot.