Pumpkin Curry with Chickpeas

Pumpkin Curry with Chickpeas

www.facebook.com/sunflameindia

INGREDIENTS

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onion, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pod
1 tbsp mustard seed
1 piece pumpkin
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 lime
large handful mint leaves
naan bread, to serve

INSTRUCTIONS

• 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.
• 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.

Source: http://www.bbcgoodfood.com/recipes/7732/pumpkin-curry- with-chickpeas
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia