banana & chickpea curry
How's this, two for the price of one. This tastes good and I hope
that you'll enjoy it too!
1) Heat 2 tblspns of the oil in a saucepan, add the onion, garlic,
ginger and ground spices, and fry over a medium heat for 5-6 mins
until the onion is lightly browned.
- 3 tblspns sunflower oil
- 1 small onion, sliced.
- 2 garlic cloves, chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 1/4 lb pumpkin, peeled, seeded and cubed
- 2 tblspns hot curry paste (I use madras)
- 2 ripe tomatoes chopped
- 2 dried red chillis
- 1 1/4 cup vegetable stock
- 1 3/4 cups canned chickpeas, drained
- 1 large banana
- 1 tblspn chopped cilantro or parsley.
2) Place the pumpkin in a bowl, add the curry paste and toss well
to coat the pumpkin evenly.
3) Add the tomatoes, chillis and stock to the onion mixture, and
bring to the boil, simmering gently for 15 mins.
4) Meanwhile, heat the remaining oil in a frying pan, add the
coated pumpkin and fry for 5 mins until golden.
Add to the tomato sauce with the chickpeas, cover and cook for 20
mins until the pumpkin is tender.
5) Peel the banana, slice thickly and stir into the curry 5 mins
before the end of the cooking time.
Stir in the chopped cilantro or parsley, and serve immediately.
Serves 3 hungry, or 4 otherwise.