Chickpea and Pumpkin Curry

1 big tablespoon yellow curry paste (Mae Ploy)

1 cup chopped onion (2 medium onions)

2 cups cooked chick peas

Oil

3 cups cubed (2cm x 2 cm) pumpkin

1 to 2 stalks lemongrass (15cm from the root end) bashed with back of knife

1 inch (2.5cm) piece of ginger, finely chopped (no need to peel it)

6 cloves garlic (finely chopped)

Curry leaves (if you have them)

1 large tomato (finely chopped)

6 cardamon pods

2 teaspoons mustard seeds

2 teaspoons cumin seeds

1 teaspoon each or coriander pwd, turmeric pwd and chili pwd (Kashmir)

½ teaspoon salt

2 cups vegetable stock

Small can coconut milk (get the one that is least processed)

1 lime

Handful of mint or coriander or thai basil (all optional)

1 teaspoon garam masala

Assemble and prepare all ingredients

Into separate bowls put:

Mustard and cumin seeds

Onion, ginger, garlic, cardamon and curry leaves

Tomato

Coriander, turmeric, salt and chili powder

Measure out the curry paste

Heat oil in heavy based pan.

Add mustard seeds and cumin seeds. Stir while they splutter.

Add onion, ginger, garlic, cardamon and curry leaves. Saute three minutes til onion is soft.

Add coriander, turmeric, salt and chili powders, stir

Add the curry paste, stir for two minutes on medium heat until it is very fragrant

Add tomato, stir and cook for one minute til tomato softens

Add pumpkin, stir for 1 – 2 minutes

Deglaze the bottom with a bit of stock or water (tiny bit)

Add chick peas, stock and coconut milk and lemon grass

Cook for 15 minutes or until pumpkin is soft.

You can blend some chick peas to thicken if required.

Add juice of 1 lime / lemon  and chopped coriander just before serving

REMOVE THE LEMONGRASS STALK BEFORE SERVING!