Ingredients
-
3
-
1
-
2
-
1/2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1 1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Place the Pumpkin in a Bowl, Add the Curry Paste and Toss Well to Coat the Pumpkin Evenly. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Meanwhile, Heat the Remaining Oil in Another Frying Pan, Add the Coated Pumpkin and Fry For 5 Minutes Until Golden. |
|
5
Done
|
Add Into the Tomato/Onion Sauce Along With the Chickpeas, Cover and Cook For 20 Minutes Until the Pumpkin Is Tender. |
|
6
Done
|
Peel the Banana, Slice Thickly and Stir Into the Curry 5 Mins Before the End of the Cooking Time. |
|
7
Done
|
Stir in the Chopped Cilantro or Parsley, and Sprinkle the Pine Nuts Over the Top. |
|
8
Done
|
Serve Immediately. |
|
9
Done
|
This Would Be Good Served With Rice and Lentils. |
|
10
Done
|
Enjoy! |
