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    You are in: Home / Recipes / Pumpkin, Banana and Chickpea Curry Recipe
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    Pumpkin, Banana and Chickpea Curry

    Pumpkin, Banana and Chickpea Curry. Photo by melting pot

    1/1 Photo of Pumpkin, Banana and Chickpea Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Sharon123's Note:

    A delightful mix of tastes and textures!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
    2. 2
      Heat 2 tbsp of the oil in a saucepan. Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl.
    3. 3
      In the same frying pan, add the pureed tomatoes, chilies and stock to the onion mixture, and bring to a boil, reduce heat to low, and simmer gently for 5 minutes.
    4. 4
      Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
    5. 5
      Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
    6. 6
      Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
    7. 7
      Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
    8. 8
      Serve immediately.
    9. 9
      This would be good served with rice and lentils.
    10. 10
      Enjoy!
    11. 11
      Serves 3 hungry or 4 otherwise.

    Ratings & Reviews:

    • on January 04, 2008

      55

      What a wonderful recipe! In all the fuss to make sure I got it right I forgot the bananas (the very reason I choose this recipe in the first place!). No matter - with or without bananas this is a beaut curry! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2006

      55

      This was a really delicious, flavoursome veggie curry. I roasted the pumpkin/ curry paste combo in the oven, as it seemed less hassle than frying. Also, despite (or maybe because of!) using pine nuts in most of the recipes I've made in the past few weeks, whether they were called for or not, I'd run out, so used cashews instead.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2006

      45

      Love the recipe

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pumpkin, Banana and Chickpea Curry

    Serving Size: 1 (435 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 449.3
     
    Calories from Fat 216
    48%
    Total Fat 24.0 g
    37%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 643.3 mg
    26%
    Total Carbohydrate 54.1 g
    18%
    Dietary Fiber 10.2 g
    41%
    Sugars 12.1 g
    48%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    vegetable stock

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