Pumpkin Cauli and Chickpea Curry

• 2 tablespoons oil
• 1 large brown onion, cut into thin wedges
• 1/4 cup korma curry paste
• 1kg butternut pumpkin, cut into 2 1/2cm cubes
• 1/4 medium cauliflower, cut into florets
• 2 large (600g) Desiree potatoes, cut into 2 1/2cm cubes
• 410g can chopped peeled tomatoes Safeway 1 lb For $1.29 thru 02/09
• 225g can chickpeas, drained
• 1 1/2 cups vegetable or chicken stock
• 2 tablespoons desiccated coconut
• 125g block PHILADELPHIA Cream Cheese, softened
• 1 bunch (60g) coriander leaves, roughly chopped
• 1-2 teaspoons lemon juice, to taste Safeway 4 ct For $5.00 thru 02/09
• salt and pepper, to taste

1. Heat the oil in a large saucepan.
2. Add onion and cook gently for 5 minutes or until onion is soft and lightly browned.
3. Add the paste and cook a further 1 minute, or until fragrant.
4. Add the vegetables, tomatoes, chickpeas, stock and coconut.
5. Bring mixture to the boil, simmer, covered over low heat about 15 minutes or until vegetables are just tender.
6. Gently stir through Philly* until blended.
7. Add coriander, lemon juice, salt and pepper.
8. Serve immediately with steamed rice.

oil, brown onion, curry, butternut pumpkin, cauliflower, potatoes, tomatoes, chickpeas, vegetable, coconut, cream cheese, coriander, lemon juice, salt

Taken from www.kraftrecipes.com/recipes/pumpkin-cauli-chickpea-curry-103881.aspx (may not work)