A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Prep:20 mins
Serves 4
1 tbsp sunflower oil3 tbsp Thai yellow curry paste, or vegetarian alternative2 onions, finely chopped3 large stalks lemongrass, bashed with the back of a knife6 cardamom pods1 tbsp mustard seed1 piece pumpkin or a small squash (about 1kg)250ml vegetable stock400ml can reduced-fat coconut milk400g can chickpea, drained and rinsed2 limeslarge handful mint leavesnaan bread, to serve
STEP 1Heat 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.STEP 2Squeeze 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.
