Pumpkin curry with chickpeas

Dinner with 13 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 3 large stalks lemongrass bashed with the back of a knife
• 400 millilitre can reduced-fat coconut milk
• naan bread to serve
• 1 piece pumpkin or a small squash (about 1 kg)
• 250 millilitre vegetable stock
• 2 onions finely chopped
• 6 cardamom pods
• 400 gram can chickpea drained and rinsed
• 2 limes
• 1 tablespoon sunflower oil
• 1 tablespoon mustard seed
• large handful mint leaves
• 3 tablespoon Thai yellow curry paste or vegetarian alternative

Method

1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.