Pumpkin, Banana And Chickpea Curry Recipe

Name: Pumpkin, Banana And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1 tablespoon parsley; 1/2 cup pine nuts, to garnish

Servings: persons

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

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!

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons sunflower oil (or olive oil), 1 small onion, sliced, 2 garlic cloves, chopped, 1/2 cup red pepper, chopped, and more.

Yes, Pumpkin, Banana And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin, Banana And Chickpea Curry

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