Pumpkin Curry with Chickpeas - SPAR

Ingredients

• 1 piece pumpkin or a small squash
• 1 tablespoon sunflower oil
• Large handful mint leaves
• 3 tablespoons Thai yellow curry paste
• 2 limes
• 2 onions, finely chopped
• 400 g can chickpeas, drained and rinsed
• 3 large stalks lemongrass, bashed with the back of a knife
• 1 tablespoon mustard seed
• 6 cardamom pods
• 250 ml vegetable stock
• 400 ml can reduced-fat coconut milk