Pumpkin Chickpea And Banana Curry

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This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!

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Steps

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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.

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Toss the pumpkin in the curry paste and set aside.

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Add the chillies , tomatoes and stock to the pan and bring to the boil.

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Simmer for 15 minutes.

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Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.

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Add the pumpkin to the stock pan along with the chickpeas.

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Cover and simmer for 15 minutes until the pumpkin is tender.

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Slice the banana and add to the curry and cook for a further 5 minutes stir through the coriander and serve.

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Ingredients

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vegetable oil, onion, garlic cloves, gingerroot, ground coriander, ground cumin, turmeric, ground cinnamon, pumpkin, curry paste, tomatoes, dried red chilies, vegetable stock, chickpeas, banana, coriander