Cauliflower And Pumpkin Madras Curry

• 1/4 cup vegetable oil
• 2 None onions, thinly sliced
• 4 cloves garlic, finely chopped
• 1 inch piece ginger, peeled, thinly sliced
• 1/2 tbsp Madras curry powder
• 2 cup vegetable stock
• 1 x 14 ox can diced tomatoes
• 1 None lemon, juiced
• 1 small head cauliflower, cut into florets
• 14 oz pumpkin, peeled, cut into 1/4 inch slices
• 1 x 14 oz can chickpeas, drained, rinsed
• 2 tbsp golden raisins (optional)
• None None Cilantro, chopped, to serve
• 1 None red chili, sliced, to serve
• None None Rice, to serve (optional)

1. In a large, heavy-based saucepan, heat oil on high. Add onion and cook for 4-5 minutes, until golden.
2. Stir in garlic, ginger and curry powder. Cook for 1 minute, until fragrant. Mix in stock, tomatoes and lemon juice. Bring to a boil and cook for 3 minutes.
3. Add cauliflower, pumpkin, chickpeas and raisins. Simmer for 15-20 minutes, until vegetables are just tender. Season to taste.
4. Serve curry sprinkled with cilantro and sliced chili. Serve with rice, if desired.

vegetable oil, onions, garlic, ginger, curry powder, vegetable stock, tomatoes, lemon, cauliflower, pumpkin, chickpeas, golden raisins, cilantro, red chili, rice

Taken from recipes-plus.com/api/v2.0/recipes/26777 (may not work)