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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 11, 2010

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

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    • on December 30, 2008

      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!

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    • on May 08, 2007

      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.

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    • on March 13, 2007

      This is an excellent recipe. I particularly appreciate the simple, easy to follow directions. I left out the chilies as the curry paste added enough heat for us and I used stewed tomatoes to make the recipe a little more "saucy." It turned out wonderfully! This curry is excellent with some steamed basmati rice or some Fijian roti. Thanks for the submission, PinkCherryBlossom.

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    Nutritional Facts for Pumpkin, Chickpea and Banana Curry

    Serving Size: 1 (378 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 310.0
     
    Calories from Fat 109
    35%
    Total Fat 12.2 g
    18%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 341.7 mg
    14%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 7.7 g
    30%
    Sugars 9.4 g
    37%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    vegetable stock

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