CHICKPEA AND BUTTERNUT SQUASH CURRY
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
