Pumpkin, banana & chickpea curry
 
3 tablespoons sunflower oil
1 small onion, sliced.
2 garlic cloves, 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 lb pumpkin, peeled, seeded and cubed
2 tablespoons hot curry paste (I use madras)
2 ripe tomatoes chopped
2 dried red chillis
1 1/4 cup vegetable stock
1 3/4 cups canned chickpeas, drained
1 large banana
1 tablespoon chopped cilantro or parsley.
 
Heat 2 tblspns of the oil in a saucepan, add the onion, garlic,
ginger and ground spices, and fry over a medium heat for 5-6 mins
until the onion is lightly browned.

Place the pumpkin in a bowl, add the curry paste and toss well to
coat the pumpkin evenly.

Add the tomatoes, chillis and stock to the onion mixture, and bring
to the boil, simmering gently for 15 mins.

Meanwhile, heat the remaining oil in a frying pan, add the coated
pumpkin and fry for 5 mins until golden. Add to the tomato sauce
with the chickpeas, cover and cook for 20 mins 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 serve immediately.

Serves 3 or 4