Fifteen Kilograms of Imperfect Lemons

Heat 2 tablespoons sunflower oil in large stock pot. Add 1 onion finely sliced and 3 cloves garlic. When coloured add 4 tomatoes chopped, 1 kg pumpkin chopped into 3cm cubes, 1 teaspoon each of turmeric, cumin, ground coriander and garlic masala. Sweat the vegetables then add 400ml tin coconut milk and 250ml water and 500g tin chick peas rinsed.

Cook for 30 minutes until pumpkin soft.

Stir through juice of one lemon and chopped coriander. Serve with jasmine rice topped with flaked almonds.