Step 1

Heat a wok over high heat. Add the cardamom and cinnamon and cook, stirring, for 30 seconds or until aromatic. Add the curry sauce and pumpkin. Stir in 250ml (1 cup) water. Reduce heat to low. Simmer for 10-12 minutes or until the pumpkin is nearly tender. Stir in the cream and simmer, stirring occasionally, for 5 minutes.

Step 2

Place the yoghurt in a small heatproof bowl. Add some of the hot liquid from the wok and stir well. Add the yoghurt mixture to the wok along with the beans. Stir to combine. Simmer for 3 minutes or until mixture is warmed through and the beans are tender-crisp. Stir through the garam marsala.

Step 3

Serve the curry on the steamed rice with a drizzle of the extra yoghurt and a sprinkling of coriander.