Pumpkin Banana And Chickpea Curry

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A delightful mix of tastes and textures!!

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Steps

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Place the pumpkin in a bowl , add the curry paste and toss well to coat the pumpkin evenly.

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Heat 2 tbsp of the oil in a saucepan.

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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.

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Remove mixture to a bowl.

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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.

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Meanwhile , heat the remaining oil in another frying pan , add the coated pumpkin and fry for 5 minutes until golden.

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Add into the tomato / onion sauce along with the chickpeas , cover and cook for 20 minutes until the pumpkin is tender.

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Peel the banana , slice thickly and stir into the curry 5 mins before the end of the cooking time.

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Stir in the chopped cilantro or parsley , and sprinkle the pine nuts over the top.

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Serve immediately.

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This would be good served with rice and lentils.

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Enjoy !.

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Serves 3 hungry or 4 ot.

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Ingredients

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sunflower oil, onion, garlic cloves, red pepper, fresh ginger, ground coriander, ground cumin, ground turmeric, ground cinnamon, pumpkin, curry paste, tomato sauce, dried red chilies, vegetable stock, canned chick-peas, banana, cilantro, pine nuts