( or olive oil)
garlic cloves, chopped
red pepper, chopped
grated fresh ginger
pumpkin, peeled, seeded and cubed
( about 2 1/2 cups)
hot curry paste
( or 2 ripe tomatoes chopped)
dried red chilies
( or chicken broth)
canned chick-peas, drained
14.79 ml chopped cilantro or 14.79 ml
pine nuts, to garnish
- Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
- 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.
- 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.
- Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
- Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
- Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
- Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
- Serve immediately.
- This would be good served with rice and lentils.
- Serves 3 hungry or 4 otherwise.