Korma Curry

Step 1

Sauté onion, garlic and ginger until softened.

Step 2

Add Edgell Plant Based Chicken and cook until golden.

Step 3

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

Step 4

Serve curry with rice, garnished with almonds.