Pumpkin, Banana And Chickpea Curry

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 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 1 tablespoon parsley
• 1/2 cup pine nuts, to garnish

Recipe

• 1 place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
• 2 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.
• 3 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.
• 4 meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
• 5 add into the tomato/onion sauce along 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.