Wash the mangetout and drain in a sieve.
Cut the pumpkin flesh into pieces.
Peel and finely dice the onion and garlic.
Saute in oil a hot pan until softened.
Add the cinnamon, turmeric, cumin and chilli, and cook briefly.
Remove half the mixture from the pan and set aside.
Briefly saute the pumpkin pieces in the pan.
Pour over the broth and simmer for 15 minutes.
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.
Mix the cornflour with the milk. Add to the curry and stir well.
In a bowl, mix the yogurt with some salt and pepper.
Stir into the curry, add the reserved onion mixture, season with salt, pepper and lemon juice and serve.