Featuring Hurry Curry in an easy and delicious tomato-based curry of pumpkin and chickpeas
with the sweetness of banana, garnished with chopped chillies and parsley or coriander.
5 tbsp vegetable oil
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 Hurry Curry
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 saucepan, add the onion, garlic and ginger and sauté until onion is
golden brown, about 5 minutes.
Combine Hurry Curry 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.
Add the tomatoes, chillies and water to the onion mixture, and bring to the boil,
simmering gently for 10 minutes.
Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for
5 minutes until golden.
Add to the tomato sauce with the chickpeas, cover and cook for 20 minutes until the
pumpkin is tender.
Peel the banana, slice thickly and stir into the curry 5 minutes before the end of the cooking time.
Stir in the chopped coriander or parsley, and serve immediately.