A beautiful, fragrant vegetable chickpea curry with korma spices, made creamy with rich coconut milk and perfectly roasted pumpkin pieces. Served with saffron-scented rice, this is a mellow-spiced and vibrantly coloured dish perfect for the whole family.
preparation time - 40min
Transfer the mixture back to the pan and add the chickpeas and ume paste. Mix well, cover and cook for 15 minutes on a low heat. Add the kuzu and stir continuously until the mixture thickens. Stir in the lime juice and watercress. Garnish with fresh coriander. Makes 4–6 servings. Serve with white fluffy basmati rice and a choice of side dishes if desired.
For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.
Her new book "Go Vegan" is now available.
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