Pumpkin and chickpea curry with peppers
1 tbsp sunflower oil
2 onions, finely chopped
2 green peppers, deseeded and cut into large chunks
1 red pepper,deseeded and cut into small chunky strips (optional for garnish)
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
3 tbsp Thai yellow curry paste
1 tbsp mustard seed
1 piece pumpkin or a small squash, peeled and roughly chopped
400ml can reduced-fat coconut milk
400g can chickpeas, drained and rinsed
2 limes
Large handful mint leaves
4 Naan breads, to serve
Serves
4-6
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Dinner, Entertaining, Family Dinners, Healthy, Vegetarian
Cuisine
Asian, Indian
Level of Difficulty
Easy