Ingredients:
1 tbsp. 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 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can coconut milk
400g can chickpeas, drained and rinsed
1 lime
some mint leaves
Preparation:
Heat the oil in a pan, and then gently fry the curry paste with the onions, lemongrass, and cardamom for 2-3 minutes.
Cut the pumpkin in cubes and put into the pan and coat in the paste, then pour in the stock and coconut milk.
Bring everything to a simmer and cook for about 10 minutes until the pumpkin is tender. Add the chickpeas at the end.
Squeeze the juice of one lime into the curry.
Just before serving, tear over mint leaves
Serve with naan breads and/or rice.