Out in California, autumn hasn’t totally left the landscape, or our marketing manager’s cooking. This pumpkin curry with chickpeas recipe, adapted from BBC Good Food, is a refreshing break from the heavy starches and meaty meals that come in abundance this time of year. If you’ve been craving something warm and flavorful, this recipe is sure to please!
1 tbsp avocado or grapeseed oil
3 tbsp Thai yellow curry paste
2 onions, finely chopped
3 large stalks lemongrass, crushed
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash, cubed
250ml vegetable stock
1 can reduced-fat coconut milk
1 can chickpeas, drained and rinsed
large handful mint leaves
naan bread or brown rice, to serve
Heat the oil in a sauté pan, then gently sauté 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, chop the mint leaves and sprinkle on top. Serve with warm naan breads or brown rice (for gluten-free folk).