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Recipe
Pumpkin, Chickpea And Banana Curry Recipe
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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
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Main Dish
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Curries
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easy
banana
pumpkin
curry
sweet
quick
chicken
dessert
bread
cake
cream
spicy
delicious
creamy
cheap
chocolate
indian
healthy
cinnamon
pie
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