Pumpkin, Banana and Chickpea Curry
Pumpkin, chick-peas and banana come together in this South Asian curry, fragrant with ginger and cumin and simmered on the stove. It comes to the table with rice and lentils.
ساعة و10 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 20 دقيقة · الطهي 50 دقيقة · الإجمالي ساعة و10 دقيقة
- متوسط
- 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. Serve immediately.
- 8
This would be good served with rice and lentils. Serves 3 hungry or 4 otherwise.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
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