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
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