Pumpkin, Banana and Chickpea Curry

Recipe by Sharon123
READY IN: 1hr 10mins




  • 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.