Squash Chickpea Curry

This curry is spicy and delicious, just a perfect winter meal!

3 tbsp green curry paste

1 onions, finely chopped

4 large stalks lemongrass

6 cardamom pods

1 tbsp black mustard seed

1 small squash (about 1kg) peeled (cut into small pieces and cut the rind off)

1/2 cup wine and 1/2 cup water

1 can reduced-fat coconut milk

1 can chickpeas, drained and rinsed

2 limes

large handful mint leaves, finely chopped

Cook the onions, lemongrass, cardamom and mustard seed with a couple of tablespoons of water so it doesn’t stick, for 2-3 mins.

 Mix the squash into the pan and coat in the paste, then pour in the water, wine, and coconut milk.

Bring everything to a simmer, add the chickpeas, then cook until the squash is tender, about 10 minutes.

Just before you eat it, sprinkle with mint and the serve with some lime wedges