Butternut Squash and Chickpea Curry

Ingredients

3 tbsp Thai yellow curry paste

2 Onions, finely chopped

6 Cardamon pods

1 tbsp Mustard seeds

1 Small butternut squash, peeled, deseeded and cut into pieces

250ml Vegetable stock

300ml tin Tin of coconut milk, reduced fat

400g tin Tin of chickpeas, drained and rinsed

Mint leaves (to serve)

Brown rice (to serve)