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RECIPE

PUMPKIN CURRY

WITH CHICKPEAS

BY BARNEY DESMAZERY

PREP: 20 MINS A veggie dinner party dish which stands alone as a vegan main course or as a
COOK: 20 MINS complex side dish perfect for serving with spiced roast meat or fish. It can be
SERVES 4 frozen if using vegetable stock, it's dairy-free and is vegetarian/vegan.

INGREDIENTS METHOD

1 tbsp sun ower oil 1. Heat the oil in a sauté pan, then gently fry the
3 tbsp Thai yellow curry paste, or vegetarian alternative curry paste with the onions, lemongrass, cardamom

2 onions, nely chopped and mustard seeds for 2 - 3 mins until fragrant. Stir
the pumpkin or squash into the pan and add in the
3 large stalks lemongrass, bashed with the back of a knife paste, then pour in the stock and coconut milk. Bring
6 cardamom pods everything to a simmer, add the chickpeas, then cook
1 tbsp mustard seeds for about 10 mins until the pumpkin is tender. The
curry can now be cooled and frozen for up to
1 piece of pumpkin or a small squash (about 1kg) 1 month.
250ml vegetable stock
400ml can reduced-fat coconut milk 2. Squeeze the juice of one lime into the curry, then
cut the other lime into wedges to serve alongside.
400g can chickpeas, drained and rinsed Just before serving, shred some mint leaves and
2 limes sprinkle over the top of the curry, then bring to the
large handful of mint leaves table accompanied by the lime wedges and warm
naan bread, to serve naan breads.

Recipe from Good Food magazine, October 2008
40 Kyalami Estates • CONNECT • Issue 2 • 2019