My recipe for pumpkin/squash curry

For 4 persons, depending on how hungry you are; factor up, as appropriate.

VEGETARIAN

Ingredients:
2 tbsp. sunflower oil
100 g Thai yellow curry paste (though Indian will do)
One of: 1 tsp. mustard, 1 chopped chilli or 1 tsp. hot chilli powder
2 medium onions
2 lemongrass stalks
8 cardamon pods
1 tbsp. coriander seeds
1 substantial pumpkin and/or squash
300 ml vegetable stock
1 small tin of coconut cream
400 g Chickpeas
1 lime
Some fresh mint leaves


What to do:

Finely chop the onions, and gently fry with the oil in a big, deep pan.

Bash the lemongrass and chuck it in, with the curry paste, cardamom and coriander seeds, plus your choice of mustard or chilli.

Throw the chopped pumpkin / squash into the pan and give it all a good stir.

Next add the vegetable stock and the coconut, and raise the temperature to a gentle simmer.

Wash the chickpeas and stir them in. Use a lid on the pan, if you can.

Simmer all gently for 20 minutes.

Towards the end, squeeze in the lime juice, and remove the lemongrass stalks.

Just before serving, stir in shredded mint leaves.

Enjoy the food before it disappears, and bask in the compliments.