Pumpkin, Banana and Chickpea Curry

May 24, 2023May 24, 20230 2
Mouthwatering Pumpkin, Banana and Chickpea Curry Recipe
in Curry

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
360
Sugar
11g
Fat
17g
Pumpkin, banana, and chickpea curry is a delicious and healthy vegan recipe that is packed with flavor and nutrients. The dish features tender chunks of pumpkin and banana, spicy curry paste, and hearty chickpeas simmered in a flavorful tomato sauce. The dish is easy to prepare and can be served as a main course or side dish, accompanied by rice, bread, or salad. This curry is perfect for fall or winter when pumpkin is in season but can be enjoyed all year round.

Instructions

1.Heat the oil in a large frying pan over medium heat.
2.Add the sliced onion and fry for 2-3 minutes, stirring occasionally, until soft and translucent.
3.Add the chopped garlic, red pepper, and grated ginger, and stir-fry for another minute.
4.Add the ground coriander, cumin, turmeric, and cinnamon, and stir well to combine.
5.Add the cubed pumpkin, curry paste, tomato sauce, dried red chilies, and vegetable stock, and bring to a boil.
6.Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is tender.
7.Add the drained chickpeas and sliced banana, and simmer for another 5 minutes, uncovered.
8.Remove from heat and stir in the chopped cilantro or parsley.
9.Toast the pine nuts in a dry frying pan over medium heat for 1-2 minutes, until golden brown.
10.Garnish the curry with the toasted pine nuts and serve hot over rice or with bread.

PROS

This pumpkin, banana, and chickpea curry is a healthy and flavorful vegan dish that is perfect for a satisfying dinner or lunch.

It is loaded with nutrients from the pumpkin, chickpeas, and banana, and is low in fat and calories.

The dish is an excellent source of dietary fiber, protein, vitamins, and minerals.

CONS

Some people may not enjoy the combination of pumpkin and banana in a savory dish.

Also, the hot curry paste and dried red chilies used in the recipe may be too spicy for some individuals.

HEALTH & BENEFITS

This pumpkin, banana, and chickpea curry is a highly nutritious and healthy dish that provides several health benefits.
Pumpkin is an excellent source of vitamin A, vitamin C, potassium, and dietary fiber, all of which are essential for good health.
Bananas are rich in fiber, vitamins C and B6, and potassium, and are known to promote heart health, aid digestion, and boost energy levels.
Chickpeas are a good source of protein, dietary fiber, vitamins, and minerals, and may help lower cholesterol and improve gut health.

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