Recipe

Pumpkin, Chickpea And Banana Curry Recipe


Print Recipe

Ingredients
  • 500 g pumpkin, peeled & cubed .
  • 2 tomatoes, sliced .
  • 2 tsps grated gingerroot .
  • 2 dried red chilies .
  • 400F g chickpeas, drained .
  • 3 tbsps vegetable oil .
  • 300F ml vegetable stock .
  • 1/2 tsp turmeric .
  • 1 tsp ground coriander .
  • 2 tbsps hot curry paste .
  • 1/2 tsp ground cinnamon .
  • 1 small onion, sliced .
  • 2 garlic cloves, sliced .
  • 1 tbsp sliced coriander .
  • 1 large under ripe banana .
  • 1/2 tsp ground cumin

Directions
  • Step #1 Heat 2 tbsp of the oil in a pan & and fry the ginger, garlic, onion & ground spices over a medium heat for 5 mins.
  • Step #2 Toss the pumpkin in the curry paste & set aside.
  • Step #3 Add the chillies, tomatoes & stock to the pan & bring to the boil.
  • Step #4 Simmer for 15 mins.
  • Step #5 Meanwhile heat the rest of the oil & fry the pumpkin for 5 mins.
  • Step #6 Add the pumpkin to the stock pan along with the chickpeas.
  • Step #7 Cover up & let simmer for 15 mins until the pumpkin is tender.
  • Step #8 Slice the banana & add to the curry & cook for a further 5 mins Stir through the coriander & serve.
  • Enjoy the Pumpkin, Chickpea & Banana Curry recipe

Viewing Pumpkin, Chickpea and Banana Curry Receipe