How to make pumpkin curry?
Looking for new recipes? Want to learn how to make pumpkin curry? Check out this quick and easy recipe and enjoy!
TOTAL TIME: 20 MIN
1 tbsp. of sunflower oil
3 tbsp. of Thai yellow curry paste
2 onions, finely chopped
3 stalks of lemongrass , bashed
6 cardamom pods
1 tbsp. of mustard seed
1 medium pumpkin or a small squash
9 oz. of vegetable stock
14 oz. of coconut milk
14 oz. of chickpeas, drained and rinsed
Handful of mint leaves
Heat the oil in a pan, then fry the curry paste with onions, lemongrass, cardamom and mustard seed for 2-3 mins. Stir the pumpkin or squash into the pan 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 10 mins until the pumpkin is tender.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges. Enjoy!