Peel and finely slice the onion.
Peel and finely dice the garlic and ginger. Dice the chilli. Bruise the lemongrass sticks with the back of a large knife.
Pick and roughly chop the mint and coriander leaves.
Remove the skin and seeds from the pumpkin and cut into large chunks.
Finely slice the spring onions.
Wash the basmati rice under cold water until the water runs clear. Put the rice in a saucepan, cover with double the volume of water. Add the salt, cardamom pods and star anise. Bring to the boil, reduce the heat and simmer with a lid on the pan until all of the water is absorbed.
In a large sauce pan heat the sunflower oil until hot. Add the onion and cook until caramelised. Add the pumpkin and cook for 5 minutes. Add the garlic, ginger, chilli, red curry paste, cardamom pods, lemongrass sticks, lime leaves and mustard seeds and cook for a further 2 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Once boiling reduce the heat and simmer until the pumpkin is soft.
When the pumpkin is cooked add the chick peas and warm them through. Just before serving season the curry with soy sauce and lime juice. Stir in the fresh herbs and serve with the rice.
«This dish will work equally well with fish or chicken instead of pumpkin.»
A spicy vegetarian curry made using pumpkin, chickpeas, red chilli and garlic served with fragrant basmati rice.