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July 27, 2020

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.

Serves: 4


  • 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


  1. 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.
  2. 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.
  3. When it's just about done, add the pumpkin. Let it simmer with the pumpkin for more two minutes and it's done.
  4. 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!

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