Chilli pumpkin and beans

2 tsp ground cardamom
2 tsp tumeric
2 tsp ground coriander
1 tbsp ground cumin
1 tsp chilli flakes
2 tsp vege oil
1 red oinon, cut into wedges
1 red capsicum, seeded, chopped
400g can chopped tomatoes
1 cup vege stock
500g pumpkin, peeled, cubed
400g can red kidney beans
yoghurt to serve

1. Into a large heavy-based pan over a medium heat, add spices and cook, stirring for 1-2 mins or until fragrant. Add oil, oinon and capsicum, and cook, stirring, for 2 mins or until soft.
2. Stir in tomatoes and stock and bring to a simmer. Add pumpkin and beans and simmer for 15-20 min until pumpkin is tender. Serve immediately with yoghurt and bread.