Pumpkin, Chickpea and Banana Curry

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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