Pumpkin, Chickpea and Banana Curry
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 3 tablespoons vegetable oil
- 1 small onion, sliced
- 2 garlic cloves, chopped
- 2 teaspoons grated gingerroot
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cinnamon
- 500 g pumpkin, peeled and cubed
- 2 tablespoons hot curry paste
- 2 tomatoes, chopped
- 2 dried red chilies
- 300 ml vegetable stock
- 400 g chickpeas, drained
- 1 large under ripe banana
- 1 tablespoon chopped coriander
Directions
- 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.
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