Pumpkin Banana And Chickpea Curry Recipes
PUMPKIN CURRY WITH CHICKPEAS
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
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
PUMPKIN, BANANA AND CHICKPEA CURRY
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
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
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
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.
CHICKPEA CURRY WITH PUMPKIN (SQUASH) & BABY SPINACH
This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well.
Provided by Gingernut
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and sauté the onion and garlic until soft.
- Add spices and sauté one minute, to release flavours.
- Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
- Add the chickpeas and pumpkin and bring to the boil.
- Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
- Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
- Serve with basmati rice, pappadums, and yoghurt or raita.
Nutrition Facts : Calories 224.1, Fat 5.2, SaturatedFat 0.7, Sodium 498.1, Carbohydrate 40.5, Fiber 8.4, Sugar 6.8, Protein 7.8
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