Cauliflower And Pumpkin Madras Curry

• 1/4 cup vegetable oil
• 2 onions thinly sliced
• 4 cloves garlic finely chopped
• 1 inch ginger piece, peeled, thinly sliced
• 1/2 tablespoon Madras curry powder
• 2 cups vegetable stock
• 1 diced tomatoes x 14 ox can
• 1 lemon juiced
• 1 head cauliflower cut into florets
• 14 ounces pumpkin peeled, cut into 1/4 inch slices
• 14 ounces chickpeas drained, rinsed
• 2 tablespoons golden raisins optional
• cilantro chopped, to serve
• 1 red chili sliced, to serve
• 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 juiced, cauliflower, pumpkin, chickpeas, golden raisins, cilantro, red chili, rice

Taken from www.yummly.com/recipe/Cauliflower-and-Pumpkin-Madras-Curry-1402990 (may not work)