In a large steaming basket (with lid on) over boiling water, steam the carrots and pumpkin for 5 minutes.
Add the broccoli florets, chopped capsicum, zucchini and red onion and steam for a further 5 minutes.
Add the chickpeas, continue to steam for 3 – 5 minutes or until all vegetables are just tender-crisp.
Meanwhile in a non-stick fry pan, heat the oil over medium heat and cook the curry powder, ginger, garlic, turmeric and cumin seeds, stirring often for 2 minutes.
Add stock and lemon juice and simmer, uncovered for 2 minutes.
Add in the vegetables and toss through with the curry sauce.
Serve over hot rice and Sprinkle with some fresh coriander and a squeeze of fresh lemon or lime juice.