Pumpkin Chickpea And Banana Curry Recipes

PUMPKIN, BANANA AND CHICKPEA CURRY

Steps:

• Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
• 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.
• 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.
• Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
• Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
• Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
• Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
• Serve immediately.
• This would be good served with rice and lentils.
• Enjoy!
• Serves 3 hungry or 4 otherwise.

PUMPKIN, CHICKPEA AND BANANA CURRY

Steps:

• 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.
• Toss the pumpkin in the curry paste and set aside.
• Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
• Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
• Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
• Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.