Ingredients for Pumpkin Chickpea And Banana Curry
- Vegetable Oil
- 1 medium onion (chopped)
- Garlic Cloves
- Gingerroot
- Ground Coriander
- Ground Cumin
- Turmeric
- Ground Cinnamon
- 1.5 lbs pumpkin (cubed)
- 2 tablespoons curry paste
- 1 (14.5 ounce) can of diced tomatoes (undrained)
- Dried Red Chilies
- Vegetable Stock
- 1 (15 ounce) can of chickpeas (drained and rinsed)
- 1 ripe banana (sliced)
- 1/4 cup chopped fresh coriander (cilantro)
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How to Make Pumpkin Chickpea And Banana Curry
- Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add 1 inch ginger (finely chopped), 2 cloves garlic (minced), 1 medium onion (chopped), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (or to taste). Sauté for 5 minutes until fragrant.
- In a separate bowl, toss 1.5 lbs pumpkin (cubed) with 2 tablespoons of curry paste. Set aside.
- Add 2-3 green chilies (finely chopped) and 1 (14.5 ounce) can of diced tomatoes (undrained) to the pan. Pour in 1.5 cups of vegetable stock (or water). Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- While the curry simmers, heat the remaining 1 tablespoon of oil in a separate pan. Add the prepared pumpkin and fry for 5 minutes until slightly softened.
- Add the fried pumpkin and 1 (15 ounce) can of chickpeas (drained and rinsed) to the stock pan.
- Cover and simmer for 15 minutes, or until the pumpkin is tender.
- Add 1 ripe banana (sliced) to the curry. Cook for a further 5 minutes, stirring occasionally. Stir in 1/4 cup chopped fresh coriander (cilantro) before serving. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
37g
Fat
8g
Carbs
15g
