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Recipe: Vegetarian Indian Curry

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We may be heading into spring, but if you ask us, a delicious, healthy curry is an all-year-round thing!

Ingredients: Serves 3-4

1 packet Hart & Soul Butter Chicken OR Tikka Massala (80g)

½ a butternut pumpkin (800g), cut into 5cm pieces

1 head cauliflower (800g), cut into florets

2 cups tomato passata

1 cup water

1 can chickpeas, rinsed

270ml can coconut milk

Brown rice, to serve


1. Heat a large pot over medium-high heat. Add the Hart & Soul Butter Chicken OR Tikka Massala and cook for 1 minute or until aromatic.

2. Add pumpkin, cauliflower, tomato passata and water. Bring to the boil.

3. Reduce heat to medium-low. Cook, stirring occasionally, for 25 minutes or until pumpkin is tender.

4. Add the chickpeas and coconut milk and stir to combine. Simmer over low for 2-3 minutes.

5. Serve with brown rice and garnish with fresh coriander.

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