Pumpkin Chickpea And Banana Curry Food

PUMPKIN, CHICKPEA AND BANANA CURRY

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.

PUMPKIN, BANANA AND CHICKPEA CURRY

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.

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Steps:

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME

Steps:

• Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
• Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
• Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
• Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

PUMPKIN CURRY WITH CHICKPEAS

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.

CHICKPEA CURRY

Steps:

• Slice onions finely; crush the garlic. Heat ghee or oil in a medium pan. Add onion and garlic to pan; cook over medium heat, stirring, until soft.
• Add the chilli powder, salt, turmeric, paprika, cumin and coriander. Stir for 1 minute.
• Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over a low heat for 20 minutes, stirring occasionally.
• Stir in garam masala. Simmer, covered, for another 10 minutes.

CHICKPEA CURRY

Steps:

• Heat oil in a large skillet. Saute onions until tender. Add garlic, ginger and ground spices. Saute 1-2 minutes, stirring constantly.
• Add chickpeas. Add tomatoes with their juices. Stir well and simmer 30 minutes. Stir in cilantro just before serving.

CHICKPEA CURRY WITH PUMPKIN (SQUASH) & BABY SPINACH

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.