Pumpkin Curry with Chickpeas

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

1 tbsp sunflower oil

3 tbsp Thai yellow curry paste, or vegetarian alternative

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 chickpea, drained and rinsed

2 limes

large handful mint leaves

naan bread, to serve

Directions at bbcgoodfood.com

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