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Nutrition Facts
Serving Size 1 (432g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 446
Calories from Fat 214		(48%)
Amount Per Serving		%DV
	Total Fat 23.9g	36%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 10.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 675mg		28%
Potassium 1257mg		35%
Total Carbohydrate 54.1g		18%
	Dietary Fiber 9.1g	36%
	Sugars 12.1g
Protein 11.2g		22%
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Pumpkin, Banana and Chickpea Curry

Recipe #52807 | 1¼ hours | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Sharon123
Jan 29, 2003

A delightful mix of tastes and textures!

SERVES 4 (change servings and units)

Ingredients

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 parsley
1/2 cup pine nuts, to garnish

Directions

1
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.
2
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
3
Add the pureed tomatoes, chilies and stock to the onion mixture, and bring to the boil, simmering gently for 15 minutes.
4
Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for 5 minutes until golden.
5
Add to the tomato sauce with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
6
Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
7
Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
8
Serve immediately.
9
This would be good served with rice and lentils.
10
Enjoy!
11
Serves 3 hungry or 4 otherwise.

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Browse similar recipes by category

Course > Main Dish > Curries
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 4 hours
Preparation > Technique > Stir-fry
Occasion > Dinner Party
Occasion > Everyday
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Dazza67

On Jan 4, 2008

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!

2 people found this review helpful

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From: SugaredAlmond

On Jul 3, 2006

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.

1 person found this review helpful

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From: justcallmetoni

On Jan 29, 2006

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!

3 people found this review helpful

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From: love4culinary

On Nov 6, 2003

Wow.. this is so good! I love the variety of veggies and the addition of banana is fabulous!!!! I used fresh tomatoes and vegetable broth. I didnt have any pine nuts on hand, so I decided to top with some chopped cashew nuts... and it was actually marvelous! Thanks for the recipe