Step: 1/13

Wash the mangetout and drain in a sieve.

Step: 2/13

Cut the pumpkin flesh into pieces.

Step: 3/13

Peel and finely dice the onion and garlic.

Step: 4/13

Saute in oil a hot pan until softened.

Step: 5/13

Add the cinnamon, turmeric, cumin and chilli, and cook briefly.

Step: 6/13

Remove half the mixture from the pan and set aside.

Step: 7/13

Briefly saute the pumpkin pieces in the pan.

Step: 8/13

Pour over the broth and simmer for 15 minutes.

Step: 9/13

Meanwhile wash, deseed and chop the peppers.

Step: 10/13

Drain the chick peas in a sieve. Add the chickpeas, mangetout and peppers add to the pumpkin. Cook for another 10 minutes until tender.

Step: 11/13

Mix the cornflour with the milk. Add to the curry and stir well.

Step: 12/13

In a bowl, mix the yogurt with some salt and pepper.

Step: 13/13

Stir into the curry, add the reserved onion mixture, season with salt, pepper and lemon juice and serve.