1. 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. 2. Toss the pumpkin in the curry paste and set aside. 3. Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes. 4. Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes. 5. Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender. 6. Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
