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Pumpkin curry with chickpeas


Pumpkin curry with chickpeas Recipe

Ingredients:
  • 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
Directions:
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