Pumpkin, Banana and Chickpea Curry Recipe #52807
A delightful mix of tastes and textures!
by Sharon123
1¼ hours | 20 min prep
SERVES 4
- 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
- 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.
- Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
- Add the pureed tomatoes, chilies and stock to the onion mixture, and bring to the boil, simmering gently for 15 minutes.
- Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for 5 minutes until golden.
- Add to the tomato sauce 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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5 stars