CHICKPEA AND BUTTERNUT SQUASH CURRY

Yields6 Servings
 1 tbsp sunflower oil
 4 tbsp Thai Yellow Curry paste
 2 onions finely chopped
 3 stalks lemongrass, bashed with the back of a knife
 6 cardamom pods
 1 tbsp mustard seeds
 1 tbsp cumin seeds
 1 butternut squash of about 1kg
 250 ml vegetable stock
 400 ml coconut milk
 2 limes
 Large handful mint leaves
 Naan bread or rice to serve
1

Heat the oil in a large pan, then gently fry the curry paste with the onions, lemongrass, cardamom, mustard seeds and cumin seeds for about 3 minutes, until fragrant; stir in the squash 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 15 minutes until the butternut squash is tender

2

Squeeze the juice of one lime into the curry, then cut the other lime into wedges; just before serving, tear over the mint leaves, then serve with the lime wedges, Naan bread or rice

Shopping cart

0

No products in the cart.