Thai Style Pumpkin Curry
I have files upon files of recipes torn from newspapers and magazines. This recipe is based on one that originally featured in the 麻豆社 Good Food Magazine years ago and I’ve been cooking it in some form or other ever since.
Ingredients:
1 kg pumpkin or butternut squash cut into bite sized chunks
3 tbsp good quality Thai red curry paste
2 onions finely chopped
3 stalks lemongrass - kept whole but bashed to release the flavour
6 cardamom pods
1 tbsp mustard seeds
250ml vegetable stock
400ml tin coconut milk
400g tin chickpeas
1 lime
Method:
Add rapeseed oil to the pan and for a few minutes gently fry the onions, cardamom, mustard seeds and lemongrass with the curry paste until softened. The smell will be fantastic.
Add the pumpkin and coat with the mixture before stirring in the coconut milk, stock and chickpeas. Simmer for about 10 – 15 minutes until the pumpkin is soft but not mushy.
Squeeze on the juice of the lime and serve with rice and naan bread.
