Pumpkin, Banana and Chickpea Curry

Name: Pumpkin, Banana and Chickpea Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp sunflower oil; 1 small onion; 2 garlic cloves; 0.5 cup red pepper; 2 tsp grated fresh ginger; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 1.25 lb pumpkin; 2 tbsp hot curry paste; 1 cup tomato sauce; 2 dried red chilies; 1.25 cup vegetable stock; 1.75 cup canned chick-peas; 1 large banana; 1 tbsp chopped cilantro; 0.5 cup pine nuts

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.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 50 min · 70 min total
Difficulty: medium

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.
6 min
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.
5 min
4
Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
5 min
5
Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
20 min
6
Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
5 min
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.