Pumpkin, Banana And Chickpea Curry - cooking recipe

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

Preparation

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.