Pumpkin banana & chickpea curry

Recipe Categories : | Curry | Hot & Spicy | Pumpkin | Banana |

 Ingredients :

• 3 tbsp sunflower oil
• 1 small onion, sliced.
• 2 garlic cloves, chopped
• 2 tspn grated fresh ginger
• 1 tspn ground coriander
• ½ tspn ground cumin
• ½ tspn ground turmeric
• ¼ tspn ground cinnamon
• 1¼ lb pumpkin, peeled, seeded and cubed
• 2 tbsp hot curry paste
• 2 ripe tomatoes chopped
• 2 dried red chilies
• 1¼ cups vegetable stock
• 1¾ cups canned chickpeas, drained
• 1 large banana
• 1 tbsp chopped cilantro or parsley.

Preparation and Cooking Instructions

1. Heat 2 tbsp of the oil in a saucepan, add the onion, garlic, 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 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. Add to the tomato sauce with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
5. Peel the banana, slice thickly and stir into the curry 5 minutes before the end of the cooking time. Stir in the chopped cilantro or parsley, and serve immediately.