Vegetable Korma-warmer & Pumpkin Soup

This spicy sauce makes a lovely korma, but is also a great additive to pumpkin soup!

To make soup simply whip up the sauce as instructed and blend with roast pumpkin.

This is a pinch-here-pinch-there kinda recipe.

Very important:

My food is child-mild. I never eat hot food, so if you like it spicy, add loads more chili.

Also, I tend to omit onions, so do add onions if you like them! They are a delicious sweetener.


2 pinches cardamom
2 pinches ginger
2 pinches cloves
2 pinches chili (optional)
2 pinches garam masala
2 pinches nutmeg
2 pinches cinnamon

1 teaspoon coriander
1 teaspoon cumin

½ teaspoon turmeric
½ teaspoon salt
1 teaspoon sugar or sweetener
¾ tin thick coconut cream
1 tablespoon oil

4 medium sized potatoes
2 generous handfuls green beans
2 generous handfuls peas
Other vegetables you love, i.e. capsicum, onion, cauliflower, etc.

1 cup brown rice


Cut potatoes into small cube and set to boil (don’t overcook them). Set rice cooking. Add all sauce ingredients into a pan, heat and stir. Cook green beans and peas. When all vegetables are cooked through, add them to the sauce. Heat until everything is warm, salt generously to taste and serve on rice.


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