Pumpkin curry with chickpeas

Ingredients
1 tablespoon sunflower oil
3 tablespoons Thai yellow curry paste
2 onions finely chopped
3 large stalks lemon grass bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1kg butternut squash

250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpeas , drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Method

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. 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 and warm naan breads.