This is delicious served as a vegetarian main course ,with rice and warm flat breads on the side like naan bread. It can be made in advance and kept in the fridge for a few days and it will freeze well

Serves 4

Ingredients:

One tbsp sunflower oil

Two generous tbsp Thai yellow curry paste

Two onions, finely chopped

Two large stalks of lemongrass, cut into lengths about 6cm, and bashed with a rolling pin

Half tsp ground cardamom

1kg of pumpkin (peeled weight), cut into cubes, about 2cm

250ml vegetable stock

400ml tin of coconut milk

400ml tin of cooked chickpeas, drained

Two limes

A handful of mint leaves

Heat the oil in a sauté pan on a high heat, then add the curry paste with the chopped onions, the bashed-up lemongrass and the cardamom and cook, stirring regularly, for about five minutes until fragrant and slightly golden.

Stir the pumpkin into the pan, then pour in the vegetable stock, the coconut milk and the chickpeas. Bring everything to a simmer, then cook for about 10 – 15 minutes until the pumpkin is tender.

Squeeze the juice of one of the limes into the curry, and season to taste with salt. Just before serving, cut the remaining lime into wedges for serving, and tear the mint leaves. Serve the Thai yellow curry scattered with mint and lime wedges on the side.