- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 tbsp Thai yellow curry paste, or vegetarian alternative
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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)
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 250ml vegetable stock
- 400ml can reduced-fat coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 400g can chickpea, drained and rinsed
- 2 limes
The same shape, but smaller than…
- large handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- naan bread, to serve
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.
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.