Pumpkin Curry
Serves 4
- 1 tbsp sunflower oil
- 3 tbsp Thai curry paste. Red is hotter than green so choose whichever you prefer
- 2 onions, finely chopped
- About 1kg of pumpkin cut into cubes approximately 2cm
- 250ml vegetable stock
- 400ml can coconut milk
- 400g can chickpeas, drained and rinsed
- 2 limes
- naan bread, to serve
- Heat the oil in a frying pan and gently fry the curry paste with the onions, 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 the 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.
- Warm the naan breads under the grill or in the microwave according to the pack instructions.
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