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Pumpkin curry with chickpeas

Vegetarian • 40 mins to make • Serves 4

Produce

1 400g can Chickpeas
3 large stalks Lemongrass
2 Limes
1 large handful Mint, leaves
2 Onions
1 piece Pumpkin or a small squash

Canned Goods

1 400ml can Coconut milk, reduced-fat
3 tbsp Thai yellow curry paste
250 ml Vegetable stock

Baking & Spices

6 Cardamom pods
1 tbsp Mustard seed

Oils & Vinegars

1 tbsp Sunflower oil

Bread & Baked Goods

1 Naan bread
Center for Southeast Asian Studies

Pumpkin curry with chickpeas

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