October 07, 2015
This is a delicious, light curry which makes a perfect summer lunch over basmati rice. It's a great introduction to the wonders of Indian cooking for your more "curry-phobic" friends and also works as a complimentary side dish to a spicier main course.
- 3 tbsp light oil
- 1 medium onion
- 3 cloves garlic, chopped
- 3 tbsp Kowloon Curry
- 1 1/4 lbs pumpkin or orange winter squash, peeled, seeded and cubed
- 2 ripe tomatoes, chopped or one cup of diced tomatoes with juice
- 1 1/4 cup vegetable stock
- 1 3/4 cups cooked or canned chickpeas
- 1 large banana
- Small bunch cilantro or parsley to garnish salt to taste
- Sauté onion, garlic , ginger in the oil until the onion is translucent. Add the pumpkin/squash and the curry powder, tossing so that the pumpkin pieces are well coated with curry.
- Stir the tomatoes, chickpeas, salt and stock into the mixture; simmer until the squash is cooked through (approximately 20-23 minutes).
- Slice the banana in 1/2 inch slices and stir into the mixture with the cilantro. Cook over low heat for a further 5 minutes and serve.
Serves: 3 as a main meal, 5-6 as a side dish.
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