Pumpkin, Banana and Chickpea Curry
A delightful mix of tastes and textures!
- Ready In:
- 1hr 10mins
- 3 tablespoons sunflower oil (or olive oil)
- 1 small onion, sliced
- 2 garlic cloves, chopped
- 1⁄2 cup red pepper, chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄4 lbs pumpkin, peeled, seeded and cubed (about 2 1/2 cups)
- 2 tablespoons hot curry paste
- 1 cup tomato sauce (or 2 ripe tomatoes chopped)
- 2 dried red chilies
- 1 1⁄4 cups vegetable stock (or chicken broth)
- 1 3⁄4 cups canned chick-peas, drained
- 1 large banana
- 1 tablespoon chopped cilantro or 1 tablespoon parsley
- 1⁄2 cup 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
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.1Reply
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
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!1Reply
see 6 more