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* Can be frozen if using vegetable stock.
I made this using frozen butternut squash, and it was delicious! With the lemongrass and lime, it's surprisingly light and citrusy. I served over rice.
1 tbsp sunflower oil
3 tbsp Thai yellow curry paste
2 onions , finely chopped
3 large stalks lemongrass , bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpeas , drained and rinsed
2 limes
large handful mint leaves
naan bread , to serve
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1st Keep
 jwilliamson
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