Bananas are so good in curries. In meat curries. And vegetable curries. This Pumpkin, Banana
and Chickpea Curry is a new favourite of mine with the addition of chilli heat from Madras
Curry blend. So good!
4 tbsp vegetable oil, divided
1 small onion, finely chopped
2 garlic cloves, crushed
2 tsp grated fresh ginger
800g butternut pumpkin, peeled, seeded and cubed
2 tbsp Spice Fusion Madras Curry blend
2 large ripe tomatoes, chopped
2 dried or fresh red chillies, optional
1¼ cups water
1 x 400g can chickpeas, drained & rinsed well
1 large banana
Chopped coriander or parsley.
Heat 2 tbsp of the oil in a large heavy-based saucepan, add the onion, garlic and ginger and sauté
until the onion is golden brown, about 5 minutes.
Add the tomatoes, chillies and water and bring to the boil, then reduce heat
and simmer gently for 10 minutes.
Meanwhile, combine the Madras Curry blend with 2 tbsp oil to make a paste.
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
Heat the remaining 2 tbsp of oil in a frying pan, add the coated pumpkin and fry for 5 minutes until golden.
Add the pumpkin and the chickpeas to the tomato sauce; cover and cook for 20 minutes or
until the pumpkin is tender.
Peel the banana, slice thickly and stir into the curry 5 minutes before the end of cooking time.
Stir in the chopped coriander or parsley, and serve immediately.
