Pumpkin, Chickpea And Banana Curry

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 small onion, sliced
• 2 garlic cloves, chopped
• 2 teaspoons grated gingerroot
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 500 g pumpkin, peeled and cubed
• 2 tablespoons hot curry paste
• 2 tomatoes, chopped
• 2 dried red chilies
• 300 ml vegetable stock
• 400 g chickpeas, drained
• 1 large under ripe banana
• 1 tablespoon chopped coriander

Recipe

• 1 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.
• 2 toss the pumpkin in the curry paste and set aside.
• 3 add the chillies, tomatoes and stock to the pan and bring to the boil. simmer for 15 minutes.
• 4 meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
• 5 add the pumpkin to the stock pan along with the chickpeas. cover and simmer for 15 minutes until the pumpkin is tender.
• 6 slice the banana and add to the curry and cook for a further 5 minutes stir through the coriander and serve.