Pumpkin curry with chickpeas
Pumpkins are not just for Halloween – here's a great curry recipe from Barney Desmazery. You can also use squash if you don't have pumpkin.
* 1 tbsp sunflower oil
* 3 tbsp Thai yellow curry paste (or red paste if you can't get yellow).
* 2 onions, finely chopped
* 3 large stalks lemongrass, bashed with the back of a knife
* 6 cardamom pods
* 1 tbsp mustard seed
* 1 pumpkin or a small squash (about 1kg), peeled and diced
* 250ml vegetable stock
* 400ml can reduced-fat coconut milk
* 400g can chickpeas, drained and rinsed
* 2 limes
* large handful mint leaves
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 minutes until the pumpkin is tender.
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.