Equipment

Tower 8 in 1 Multi-cooker

Preparation

  • Peel and medium dice onions
  • Bash lemongrass stalks
  • Peel and medium dice pumpkin
  • Rinse and drain chickpeas

Ingredients

  • 2 tbspn rapeseed oil
  • 3 tbspn yellow Thai curry paste
  • 2 medium onions (diced)
  • 2 lemongrass stalks (bashed)
  • 6 cardamon pods
  • 1 tbspn black mustard seeds
  • 300mls veg stock (cube, fresh or paste)
  • 1kg pumpkin (peeled and diced)
  • 400 mls coconut milk
  • 400g tin chickpeas
  • 2 limes (just the juice)
  • Large handful of mint leaves (chopped)
  • Salt and ground black pepper to taste

Method

  • Add oil to multi cooker and turn switch to sauté/fry.
  • Allow to heat for a minute or two and then add the curry paste, lemongrass, onions, cardamom and mustard seeds then fry together for several minutes.
  • Add the pumpkin and coat with the paste and then add the stock and coconut milk.
  • Bring to the simmer, then turn cooker on to stew function and allow curry to cook for approx. 20 minutes until pumpkin is cooked.
  • Then add chickpeas and continue simmering for another 10 minutes.
  • At this point squeeze over lime juice, adjust seasoning to taste and scatter with the chopped mint.
  • Serve with boiled/steamed rice and naan breads.
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