Pumpkin, Banana and Chickpea Curry
A delightful mix of tastes and textures!
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INGREDIENTS
Nutrition- 3tablespoons sunflower oil (or olive oil)
- 1
- 2
- 1⁄2cup red pepper, chopped
- 2teaspoons grated fresh ginger
- 1teaspoon ground coriander
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon ground turmeric
- 1⁄4teaspoon ground cinnamon
- 1 1⁄4
- 2tablespoons hot curry paste
- 1
- 2dried red chilies
- 1 1⁄4cups vegetable stock (or chicken broth)
- 1 3⁄4
- 1large banana
- 1⁄2
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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.
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