Ingredients for Pumpkin Banana And Chickpea Curry
- Sunflower Oil
- 1 large onion, finely chopped
- Garlic Cloves
- 1 red bell pepper, finely chopped
- Fresh Ginger
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- Ground Cinnamon
- 1 kg (2.2 lbs) pumpkin, peeled, seeded, and cubed
- 4 tbsp mild curry paste (adjust to your spice preference)
- Tomato Sauce
- Dried Red Chilies
- Vegetable Stock
- Canned Chick Peas
- 1 ripe banana, thickly sliced
- Cilantro
- 1 tbsp pine nuts, toasted
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How to Make Pumpkin Banana And Chickpea Curry
- Preheat oven to 200°C (400°F). Toss the cubed pumpkin with 2 tbsp curry paste, ensuring even coating. Spread on a baking sheet and roast for 20-25 minutes, until slightly tender.
- While pumpkin roasts, heat 2 tbsp oil in a large pan or pot over medium heat. Add onion, garlic, red pepper, and ginger. Cook for 5-6 minutes, until softened.
- Stir in ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Add pureed tomatoes, chilies (if using), and vegetable stock to the pan. Bring to a simmer, then reduce heat and cook for 5 minutes.
- Add the roasted pumpkin and chickpeas to the tomato sauce. Cover and simmer for 15-20 minutes, until pumpkin is very tender.
- Stir in the sliced banana during the last 5 minutes of cooking time.
- Stir in chopped cilantro or parsley and sprinkle with toasted pine nuts.
- Serve hot with rice and lentils (optional). Serves 3-4.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
48g
Fat
12g
Carbs
18g
