Pumpkin, Chickpea and Banana Curry

Name: Pumpkin, Chickpea and Banana Curry
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp vegetable oil; 1 small onion; 2 garlic cloves; 2 tsp grated gingerroot; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp turmeric; 0.5 tsp ground cinnamon; 500 g pumpkin; 2 tbsp hot curry paste; 2 tomatoes; 2 dried red chilies; 300 ml vegetable stock; 400 g chickpeas; 1 large under ripe banana; 1 tbsp chopped coriander

Chickpeas, pumpkin and under banana simmered on the stove and spiced with cumin and turmeric for a South Asian curry.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 50 min · 75 min total
Difficulty: medium

1
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.
5 min
2
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.
15 min
3
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.
4
Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.
5 min