Pumpkin, spinach and chickpea korma

Pumpkin, spinach and chickpea korma

A mildly spiced pumpkin, spinach and chickpea korma served on a bed of pan dan flavoured cauliflower rice.

The next thing you google, will be pan dan.

VG
FF
DF
GF
- +
$17.50

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, pan dan leaf, curry leaf, cauliflower 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.

Microwave (recommended): Remove lid, cover and heat for 3-4 minutes stirring halfway through, until piping hot.


Oven: Preheat oven. Remove lid and cover with a heat proof tray or foil. Heat for 10 to 12 minutes until piping hot.
Fan 180°C | 10-12 minutes or until piping hot

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