Pumpkin, Chickpea and Banana Curry

Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!

Ingredients Nutrition

Directions

  1. Heat 2 tbsp of the oil in a pan and fry the ginger, garlic, onion and ground spices over a medium heat for 5 minutes.
  2. Toss the pumpkin in the curry paste and set aside.
  3. Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
  4. Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
  5. Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
  6. Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.
Most Helpful

4 5

I wasnt sure to begin with but once the flavours had blended overnight in the fridge I really loved this curry

4 5

This made a tasty curry! I used curry paste for the spices as I didn't have them. Having banana in a curry isn't something I'm used to but it tasted really good. Thanks!

5 5

Omitted the chillis and ginger (didn't have any), used Thai Red Curry Paste, a tin of crushed tomatoes instead of two fresh ones, and added a tin of coconut cream, 'coz I'm inclined to make things more creamy!! Would have been fine without, but was trying to make it go a bit further for leftovers. Just superb, my non-veg, anti-chickpea hubby says it's a keeper, and so easy to whip up. Served it with plain couscous,which soaked up the juices wonderfully.