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

By Angie Quaale

May 9, 2010

Ingredients:

• 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

Instructions:

• 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.