Chickpea and Pumpkin Coconut Curry [#253]

We have so much butternut squash in the house, courtesy of Riverford Organics, that I am surprised I don't look like one - oh, hang on, perhaps I do!  Anyway, this was delicious and warming, and would be great for a vegan.  Fry a paste made up of a chopped onion, 3 or 4 cloves of garlic, an inch or so of ginger root, a stem of lemongrass and a de-seeded red chilli - use a tablespoon of oil.  After a minute, add a teaspoon of yellow or black mustard seeds. After another minute or so, stir in a teaspoon each of ground turmeric, ground coriander and cumin.  Then add a 200ml can of coconut milk and 300ml of veg stock.  For non-veggies, splosh in some Thai fish sauce.  Also, add the juice of half a lime.  Add a tin of drained chickpeas and simmer for 15 minutes or so.  Meanwhile, steam some chunks of butternut squash or pumpkin.  Just before serving, add the pumpkin to the sauce with some coriander leaf and more lime if liked.  I like it with sticky rice, or some naan bread - not Thai but still delicious.  This is adapted from a Nigel Slater recipe in 'Tender, Vol. 1' and is plenty for 2 people.