Cauliflower And Pumpkin Madras Curry - cooking recipe

Ingredients

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)

Preparation

In a large, heavy-based saucepan, heat oil on high. Add onion and cook for 4-5 minutes, until golden.
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.
Add cauliflower, pumpkin, chickpeas and raisins. Simmer for 15-20 minutes, until vegetables are just tender. Season to taste.
Serve curry sprinkled with cilantro and sliced chili. Serve with rice, if desired.