A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.
Pumpkin & chickpea curry – serves 4
- 1 tbsp sunflower oil
- 3 tbsp Thai red or yellow curry paste
- 2 onions, finely chopped
- 3 stalks lemongrass, bashed with the back of a knife
- 6 cardamom pods
- 1 tbsp mustard seeds
- 1 piece pumpkin or a small squash (about 1kg)
- 250ml vegetable stock
- 400ml can reduced-fat coconut milk
- 400g tin chickpeas, drained and rinsed
- 2 limes
- large handful mint leaves
- steamed rice and/or naan bread, to serve
Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.
(Original recipe from BBC Good Food)