Pumpkin curry with chickpeas

• sunflower oil↗1 tbsp tbsp
• Thai yellow curry paste↗3 tbsp tbsp

  or vegetarian alternative

• onions↗2

  finely chopped

• large stalks lemongrass3

  bashed with the back of a knife

• cardamom pods↗6
• mustard seed1 tbsp tbsp
• piece pumpkin↗1

  or a small squash (about 1kg)

• vegetable stock↗250ml ml
• can reduced-fat coconut milk↗400ml ml
• can chickpea↗400g g

  drained and rinsed

• limes↗2
• large handful mint↗

  leaves

• naan bread↗

  to serve

Step-by-step instructions

1. 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. 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.