Preparation
Wash the mangetout and drain in a sieve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_1_M.jpg)
Cut the pumpkin flesh into pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_2_M.jpg)
Peel and finely dice the onion and garlic.
Saute in oil a hot pan until softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_3_M.jpg)
Add the cinnamon, turmeric, cumin and chilli, and cook briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_4_M.jpg)
Remove half the mixture from the pan and set aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_5_M.jpg)
Briefly saute the pumpkin pieces in the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_6_M.jpg)
Pour over the broth and simmer for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_7_M.jpg)
Meanwhile wash, deseed and chop the peppers.
Drain the chick peas in a sieve. Add the chickpeas, mangetout and peppers add to the pumpkin. Cook for another 10 minutes until tender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_8_M.jpg)
Mix the cornflour with the milk. Add to the curry and stir well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_9_M.jpg)
In a bowl, mix the yogurt with some salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_10_M.jpg)
Stir into the curry, add the reserved onion mixture, season with salt, pepper and lemon juice and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000303/000303_step_11_M.jpg)