Pumpkin Chickpea And Banana Curry Recipes

PUMPKIN, BANANA AND CHICKPEA CURRY

Pumpkin, Banana and Chickpea Curry image

Make and share this Pumpkin, Banana and Chickpea Curry recipe from Food.com.

Provided by Sharon123

Categories Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons sunflower oil (or olive oil)
1 small onion, sliced
2 garlic cloves, chopped
1/2 cup red pepper, 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 lbs pumpkin, peeled, seeded and cubed (about 2 1/2 cups)
2 tablespoons hot curry paste
1 cup tomato sauce (or 2 ripe tomatoes chopped)
2 dried red chilies
1 1/4 cups vegetable stock (or chicken broth)
1 3/4 cups canned chick-peas, drained
1 large banana
1 tablespoon chopped cilantro or 1 tablespoon parsley
1/2 cup pine nuts, to garnish

Steps:

Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
Heat 2 tbsp of the oil in a saucepan. Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl.
In the same frying pan, add the pureed tomatoes, chilies and stock to the onion mixture, and bring to a boil, reduce heat to low, and simmer gently for 5 minutes.
Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
Add into the tomato/onion sauce along 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 mins before the end of the cooking time.
Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
Serve immediately.
This would be good served with rice and lentils.
Enjoy!
Serves 3 hungry or 4 otherwise.

Nutrition Facts : Calories 449.3, Fat 24.1, SaturatedFat 2.5, Sodium 643.3, Carbohydrate 54.2, Fiber 10.2, Sugar 12.2, Protein 11.6

PUMPKIN, CHICKPEA AND BANANA CURRY

Pumpkin, Chickpea and Banana Curry image

This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!

Provided by PinkCherryBlossom

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
1 small onion, sliced
2 garlic cloves, chopped
2 teaspoons grated gingerroot
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
500 g pumpkin, peeled and cubed
2 tablespoons hot curry paste
2 tomatoes, chopped
2 dried red chilies
300 ml vegetable stock
400 g chickpeas, drained
1 large under ripe banana
1 tablespoon chopped coriander

Steps:

Heat 2 tbsp of the oil in a pan and fry the ginger, garlic, onion and ground spices over a medium heat for 5 minutes.
Toss the pumpkin in the curry paste and set aside.
Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.

PUMPKIN CURRY WITH CHICKPEAS

Pumpkin curry with chickpeas image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories Dinner, Main course, Side dish, Vegetable

Time 40m

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium

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