Recipe:Pumpkin curry with chickpeas

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

Ingredients

• 1 tbsp sunflower oil
• 3 tbsp Thai yellow curry paste
• 2 onions , finely chopped
• 3 large stalks lemongrass , bashed with the back of a knife
• 6 cardamom pods
• 1 tbsp mustard seed
• 1 piece pumpkin or a small squash (about 1kg)
• 250ml vegetable stock
• 400ml can reduced-fat coconut milk
• 400g can chickpeas , drained and rinsed
• 2 limes
• large handful mint leaves
• naan bread , to serve

  

  1. 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.
  2. 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.

  

  Or why not try...

  Using mashed hubbard squash to top a cottage or shepherd's pie.

  NUTRITION PER SERVING

  293 kcalories, protein 9g, carbohydrate 26g, fat 18 g, saturated fat 10g, fibre 0g, sugar 10g, salt 1.32 g

source:bbcgoodfood.com