Pumpkin Banana Curry

October 07, 2015

Pumpkin Banana Curry

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.

Pumpkin Banana Curry



  • 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.

Prep Time: 10 minutes

Cook time: 10 minutes

Yield: 3 as a main meal, 5-6 as a side dish. Servings

Pumpkin Banana Curry

Leave a comment

Comments will be approved before showing up.