|20 min||20 min||40 min||4|
|2 medium||Yellow onion (finely chopped)|
|1 kg||Pumpkin (or squash,)|
|1 tbsp||Olive oil|
|3 tbsp||Indian curry paste|
|3 stalk(s) (2oz)||Lemon grass (smashed with back of knife)|
|6 pods||Cardamom pods|
|1 tbsp||Mustard seeds|
|1 cup||Vegetable stock/broth|
|1 can (13.5oz)||Coconut milk, reduced fat|
|1 can (15oz)||Chickpeas, canned, drained (drained, rinsed)|
|1/2 cup||Mint, fresh|
1. Prep your vegetables: chop your onion, and prep your pumpkin by cutting it in half, scooping out the seeds and dicing it, removing the outer layer. Set aside.
2. Heat the oil in a sauté pan on medium heat, 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.
3. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.
4. 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 serve with warm naan bread.
The curry can now be cooled and frozen for up to 1 month.
Chicken, pork or steak can be added to this to make it a meaty dish.
For Paleo option, remove chickpeas.