Cauliflower and chickpea curry

Method

1. Gently saute the diced onion with the canola oil until soft and lightly browned
2. Add garlic and curry powder
3. Add water and coconut milk
4. Bring to the boil then reduce to a gentle simmer
5. Add carrot, pumpkin and cauliflower
6. Cook until just about cooked
7. Add peas and chickpeas
8. Cook for a further 5 minutes
9. Remove from heat
10. Heat evaporated milk in a separate pot until hot but not boiling
11. Add hot evaporated milk to curry
12. Garnish with lemon juice and coriander on top, don't mix it through
13. This curry is best served with steamed brown rice

Notes for food services:

This recipe produces a fairly thin sauce similar to Thai curries.  For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.