This rich curry is made with sweet pumpkin, yellow Thai curry paste, chickpeas and coconut milk, and is garnished with lime juice and some freshly chopped mint for freshness.
- 1kg pumpkin
- 400g tin chickpeas
- 400g tin coconut milk
- Juice of 1 lime
- Small handful fresh mint leaves, finely chopped
- 2 onions
- 3 tbsp. yellow Thai curry paste
- 250ml vegetable stock
- 3 stalks lemongrass
- 1 tbsp. mustard seed
- Salt and pepper
Peel the pumpkin and dice. Thinly slice the onions and bash the lemongrass with the side of your knife.
Heat a little oil in a large frying pan and add the onions, lemongrass, curry paste and mustard seed. Cook for 2-3 minutes or until fragrant.
Add the pumpkin and stir to coat in all the spices, then stir in the veg stock and coconut milk. Simmer and then add the chickpeas and cook for 10-15 minutes or until the pumpkin and chickpeas are tender.
To serve, stir in the fresh lime juice and half the mint, then scatter with the rest of the mint leaves.