1 1/4 lbs
pumpkin, peeled, seeded and cubed
( about 2 1/2 cups)
hot curry paste
( or 2 ripe tomatoes chopped)
dried red chilies
1 1/4 cups
( or chicken broth)
1 3/4 cups
canned chick-peas, drained
1 tablespoon chopped cilantro or 1 tablespoon
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.
This would be good served with rice and lentils.
Serves 3 hungry or 4 otherwise.
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Pumpkin, Banana and Chickpea Curry (cont.)