Pumpkin, Banana and Chickpea Curry

Pumpkin, Banana and Chickpea Curry created by melting pot

A delightful mix of tastes and textures!

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
  • Enjoy!
  • Serves 3 hungry or 4 otherwise.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"A delightful mix of tastes and textures!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Dazza67
    What a wonderful recipe! In all the fuss to make sure I got it right I forgot the bananas (the very reason I choose this recipe in the first place!). No matter - with or without bananas this is a beaut curry! Thanks!
    Reply
  2. SugaredAlmond
    This was a really delicious, flavoursome veggie curry. I roasted the pumpkin/ curry paste combo in the oven, as it seemed less hassle than frying. Also, despite (or maybe because of!) using pine nuts in most of the recipes I've made in the past few weeks, whether they were called for or not, I'd run out, so used cashews instead.
    Reply
  3. SugaredAlmond
    This was a really delicious, flavoursome veggie curry. I roasted the pumpkin/ curry paste combo in the oven, as it seemed less hassle than frying. Also, despite (or maybe because of!) using pine nuts in most of the recipes I've made in the past few weeks, whether they were called for or not, I'd run out, so used cashews instead.
    Reply
  4. windinmyhair
    Love the recipe
    Reply
  5. justcallmetoni
    Just wonderful. I was somewhat stumped about the sequencing and when the pumpkin was to be incorporated in the curry. After sauteeing the onions, peppers, garlic and spices, I moved them to a bowl. Then cooked up the pumkin and curry paste. After 5 minutes added the onions and pepers back in and continued with the dish. Managed to also reduce the total amount of oil to 1 tablespoon by using some extra vegetable stock to soften the onions. Used fresh tomatoes but think this would work equally well with the canned variety. My final tweak was that I used a very ripe plaintain instead of the banana, a simple matter of availability and preference for cooking with plantains as they hold there shape a bit better. Will certainly make this soon as it was thoroughly enjoyed. Imagining variations with small amounts of chicken in lieu of some of the chickpeas, or a light addition of allspice. Thank you so much Sharon!
    Reply
see 6 more icons / navigate / navigate-down
Advertisement