Updated: Aug 6, 2019
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Ingredients (2 serves) :
1 tbsp olive oil
1 1/2 tbsp Thai yellow curry paste
1 onion, finely chopped
2 large stalks lemongrass, bashed with the back of a knife
3 cardamom pods
1 tsp mustard seed
1 piece pumpkin or a small squash (about 600 gm)
150ml vegetable stock
200ml can coconut milk
200g can chickpeas, drained and rinsed
Small 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 mins until the pumpkin is tender.
You may want to double the recipe and in that case then you can freeze half for future use.
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 gluten-free naan breads (optional).