IngredientsPotato and Pumpkin Korma Curry

2 large brown onion sliced

Korma spices

6 clove garlic chopped

2 Tbsp desiccated coconut

2 Tbsp slivered almonds

1 Tbsp garam masala

2 cup diced tomato

1 tsp ground ginger

1 cup water

2 tsp ground coriander

1 tin coconut cream

2 tsp paprika

4 cooked royal blue potatoes large diced

2 tsp turmeric

700g (1/4) jap pumpkin large diced

In a small Frypan toast the spices for 1-2 minutes until nice and aromatic.

Remove from pan and allow to cool.

1 punnet cherry tomato

½ tsp sea salt

Spinach and roughly chopped coriander

Slices of red capsicum or chilli to garnish

Cooked rice.


  1. In a large pot (4L) sauté the onion and garlic with olive oil until soft. Add 3 Tbsp of the spice mix and almonds, allow the spices to cook into the onion and almonds for about 1-2 min.
  1. Add the diced tomato and 1 cup of water stirring to create a sauce and then add the coconut cream, potato and pumpkin.
  1. Bring to boil and then simmer for about 20 min or until the sauce is thick and pumpkin is cooked. Be sure to stir regularly to prevent sticking to the bottom. The stirring will also break up the potato and pumpkin a little adding to thickening of the curry.
  1. Once cooked turn off and add the cherry tomatoes to the curry and stir in.
  1. Serve on rice and spinach. Sprinkle with fresh chilli or red capsicum and fresh coriander.

Serves a family of 4 with leftovers. Vegan.


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