Korma Sauce

• 1 tbsp olive oil
• 1 tbsp butter (or use extra oil)
• 1 medium onion (diced)
• 2 cloves garlic (chopped)
• 1 tsp fresh ginger
 (grated)
• 1 cinnamon stick (snapped in half)
• 4 cardamom pods (crushed to release the seeds)
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp medium-hot curry powder
• 1 tsp garam masala
• 1/4 tsp dried chilli flakes
• 1/4 tsp ground nutmeg
• 2 tsp honey, maple syrup or sugar
• 400 ml can coconut milk
• 1/4 cup ground almonds or cashews
• Salt
• Ground black pepper
• Squeeze of lemon juice, to taste if necessary to balance the flavour
• 300 g butternut pumpkin (or any pumpkin variety, cut into 2 cm cubes)
• 400 g tinned chickpeas (drained)
• 100 g baby spinach or ½ cup frozen peas (optional)

Optional to Serve

• Chopped fresh coriander
• Basmati or cauliflower rice
• Store-bought roti