Pumpkin Curry with Chickpeas
Servings
4
Prep Time
20
Cook Time
20
About This Recipe
A seasonal plant-based curry, perfect for chilly nights.
Ingredients
1 tbsp sunflower oil
3 tbsp Thai yellow curry paste or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpeas, drained and rinsed
2 limes
large handful mint leaves
naan bread to serve
Instructions
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 in the pumpkin or squash, coat with the paste, then pour in the stock and coconut milk.
Bring to a simmer, add the chickpeas, and cook for about 10 mins until the pumpkin is tender.
Squeeze the juice of one lime into the curry and serve the other lime cut into wedges.
Just before serving, tear over mint leaves and serve with lime wedges and warm naan breads.