Pumpkin Curry
Servings: 4 portions
Calories: 293kcal
Ingredients
- 1 tbsp sunflower oil
- 3 tbsp Thai yellow curry paste or vegetarian alternative
- 2 onions finely chopped
- 3 large stalks lemongrass bashed with the back of a knife
- 6 cardamom pods
- 1 tbsp mustard seed
- 1 piece pumpkin or a small squash about 1kg
- 250 ml vegetable stock
- 400 ml can reduced-fat coconut milk
- 400 g can chickpea drained and rinsed
- 2 limes
- large handful mint leaves
- naan bread to serve
Instructions
- Heat the oil in a pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant.
- Stir in the pumpkin/squash and coat in the paste.
- Pour in the stock and coconut milk.
- Bring everything to a simmer, add the chickpeas and cook for about 10 mins until the pumpkin/squash is tender.
- Squeeze the juice of one lime into the curry.
- Just before serving, tear over mint leaves and serve with warm naan bread.