Preparation time:
0 minutes
Ingredients
| Ingredients |
Nutrition Facts |
Amount per serving |
| 1 piece pumpkin or a small squash |
Calories |
293 |
| Naan bread, to serve |
Total Fat |
18 g |
| 1 tablespoon sunflower oil |
Saturated Fat |
10 g |
| Large handful mint leaves |
Total Carbohydrate |
26 g |
| 3 tablespoons Thai yellow curry paste |
Dietary Fibre |
0 g |
| 2 limes |
Total Sugars |
10 g |
| 2 onions, finely chopped |
Protein |
98 g |
| 400 g can chickpeas, drained and rinsed |
Cholesterol |
0 mg |
| 3 large stalks lemongrass, bashed with the back of a knife |
Vitamin D |
0 IU |
| 400 ml can reduced-fat coconut milk |
Calcium |
110 mg |
| 6 cardamom pods |
Iron |
4 mg |
| 250 ml vegetable stock |
Potassium |
637 mg |
| 1 tablespoon mustard seed |
Sodium |
467 mg |
| Sliced fresh red chilli |
|
|
Method
1. Add oil to a pan and allow to heat. Sauté lemongrass, mustard seed, cardamom, and onions with curry paste for a few minutes.
2. Stir in pumpkin squash until coated with paste
3. Add 400 ml coconut milk and 250 ml vegetable stock. Bring to a simmer.
4. Then add 400 g chickpeas and cook until pumpkin is tender, for about 10 minutes.
5. Squeeze lemon and garnish pumpkin curry and chickpeas with lime wedges, fresh chilli, and mint leaves.
6. Serve with naan breads.