Crafts and Life

gredients

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

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.

Serves 4 – taken from BBC Good Food