Serves 4

Ingredients

• A splash of oil
• 1 onion, peeled & chopped
• 3 tsps Osman’s Ginger & Garlic Paste
• Osman’s spices
• ½ tsp black mustard seeds
• 1 tsp cumin seed
• 2 green cardamom pods
• 1 star anise
• ½ tsp methie seed
• 1 cinnamon stick
• 1 tsp ground turmeric
• 1 tsp Durban Masala
• 80ml / 1/3 cup tomato passata or tomato puree
• 1 x 400ml tinned coconut milk
• 1 x 400ml tinned beans
• 300g pumpkin cubes, steamed or boiled in water until tender

Serve with
80g baby spinach, rinsed
Serve with roti or rice

Directions

1. In a large pot, heat a splash of oil then sauté the onion, ginger & garlic until the onions soften.
2. Add the black mustard seeds, cumin seeds, cardamom pods, star anise, methie seed & cinnamon stick, sauté with the onions for about 5 minutes on a low temperature.
3. Add the turmeric & Durban Masala then stir to combine with the onion and whole spices.
4. Add the passata, coconut milk, tinned beans and cooked pumpkin, then simmer for 10-15 minutes.
5. Serve with baby spinach, roti or rice.