Creamy Coconut & Jackfruit Korma | SPC

Ingredients

• 2 tbsp vegetable oil
• 1/4 butternut pumpkin, peeled, grated (2 cups grated)
• 2cm piece ginger, peeled, grated
• 1 cinnamon quill
• 4 cardamom pods, bruised
• 410g can SPC Jackfruit pieces in water, drained
• 1/4 cup Korma curry paste
• 400ml can coconut milk
• 2 tomatoes, diced
• 400g can chickpeas with no added salt, rinsed and drained
• 1/4 cup chopped coriander, plus leaves to serve
• 1/2 cup roasted unsalted cashews, chopped
• Steamed basmati rice and lemon wedges, to serve