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!
- 44.37 ml vegetable oil
- 1 small onion, sliced
- 2 garlic cloves, chopped
- 9.85 ml grated gingerroot
- 4.92 ml ground coriander
- 2.46 ml ground cumin
- 2.46 ml turmeric
- 2.46 ml ground cinnamon
- 500 g pumpkin, peeled and cubed
- 29.58 ml hot curry paste
- 2 tomatoes, chopped
- 2 dried red chilies
- 300 ml vegetable stock
- 400 g chickpeas, drained
- 1 large under ripe banana
- 14.79 ml chopped coriander
- 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.
- Toss the pumpkin in the curry paste and set aside.
- Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
- Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
- Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
- Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.
I wasnt sure to begin with but once the flavours had blended overnight in the fridge I really loved this curry
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!
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.