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Pumpkin Curry With Chickpeas

144 faves | 4 recommends
Nutrition per serving    (USDA % daily values)
CAL
330
FAT
24%
CHOL
5%
SOD
46%

Comments

I made this recipe and substituted the chickpeas with lentils and the mint with basil. - I also added one of my favorite ingredient, fish sauce - Adding the lime at the end is a must...it was DELICIOUS!
Isabel Savoie   •  13 Oct   •  Report
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Ingredients for 4 servings

large handful mint leaves

1 tbsp sunflower oil

400.0g can chickpeas , drained and rinsed

6 cardamom pods

1 tbsp mustard seed

naan bread , to serve

250.0ml vegetable stock

1 piece pumpkin or a small squash (about 1kg)

2 limes

400.0ml can reduced-fat coconut milk

3 large stalks lemon grass , bashed with the back of a knife

3 tbsp Thai yellow curry paste

2 onions , finely chopped

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