Pumpkin Curry

delicious for a winter's day! (Made it up as I went along - as usual!)

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 500  g  chopped  cooked pumpkin
• 1  medium  sliced  cooked sweet potato
• 1  medium  sliced carrot
• 1⁄2 cup  finely chopped spinach
• 0.5 (400 ml) can  baked beans
• 1⁄2 teaspoon  curry masala
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon ginger powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground coriander
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon salt
• 2  teaspoons soy sauce
• 2  tablespoons sunflower seeds
• 2  cups  organic brown basmati rice
• 1⁄2 cup water
• 2 1⁄2 tablespoons  oil (for frying)

Directions

1. Cook rice with turmeric and a quarter t salt.
2. place to one side when cooked.
3. Heat oil.
4. add spices and sun flower seeds.
5. simmer until lightly toasted.
6. add the rest of the ingredients except water.
7. mix.
8. add enough water to create sauce.
9. let simmer for 10 minutes.
10. serve curry on bed of rice.