A flavorful curry that can be enjoyed during the fast, with a little taste of India thrown into the mix! Eat it any way you wish, be it with traditional Indian naan bread or fragrant basmati rice.
Ingredients:
1kg pumpkin (cut into cubes)
2 onions (diced)
400 ml coconut milk
400 g. chickpeas (cooked & drained)
1 tbsp. sunflower
3 tbsp. yellow curry paste
3 large lemongrass stalks (bashed with the back of a knife)
6 cardamom seeds
1 tbsp. mustard seeds
250 g. vegetable broth
2 lime
Mint leaves (about a handful)
For serving:
Naan bread
Basmati rice
Method:
Using a deep, non-stick pan, heat your oil and gently sauté your onion, lemongrass, cardamom, mustard seeds and curry paste for approximately 2-3 minutes to release their aromatic flavors. To this, add your pumpkin pieces until they are completely coated with the sauce and then throw in your vegetable broth and coconut milk.
At the point that everything comes to a simmer, stir in your chickpeas and cook for another 10 minutes. Once your pieces of pumpkin are tender, your curry is ready!
Squeeze the juice of one lime into the curry and slice the remaining lime to serve as an accompaniment.
Garnish the curry with fresh mint leaves and serve with naan bread or basmati rice.
Enjoy!
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