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Pumpkin And Chickpea Curry

Diet.Chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Small, peeled and sliced
  Garlic 2 Clove (10 gm), peeled and finely chopped
  Ginger root piece 1 Inch, peeled and grated
  Ground coriander 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Tomatoes 2 , chopped
  Red bird's eye chilies 2 , deseeded and finely chopped
  Pumpkin/Butternut squash flesh 1 Pound, cubed
  Hot curry paste 1 Tablespoon
  Vegetable stock 1⁄2 Pint (300 Milliliter)
  Firm banana 1 Large
  Canned chickpeas 400 Gram, drained, rinsed (1 Can)
  Freshly ground black pepper To Taste
  Salt To Taste
  Freshly chopped coriander 1 Tablespoon
  Coriander sprigs 3 (For Garnish)
  Rice/3 naan bread 1 Cup (16 tbs) (For Serving)
Directions

1. Heat 1 tablespoon of the oil in a saucepan and add the onion. Fry gently for 5 minutes until softened.
2. Add the garlic, ginger and spices and fry for a further minute. Add the chopped tomatoes and chillies and cook for another minute.
3. Add the pumpkin and curry paste and fry gently for 3-4 minutes before adding the stock.
4. Stir well, bring to the boil and simmer for 20 minutes until the pumpkin is tender.
5. Thickly slice the banana and add to the pumpkin along with the chickpeas. Simmer for a further 5 minutes.
6. Season to taste with salt and pepper and add the chopped coriander. Serve immediately, garnished with coriander sprigs and some rice or naan bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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