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
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
Servings 0