Pumpkin Banana and Chickpea Curry
Delight your taste buds with this vibrant and creamy Pumpkin Banana and Chickpea Curry, a unique fusion of sweet and savory flavors perfect for cozy weeknight dinners. This plant-based curry combines tender cubes of spiced pumpkin, protein-packed chickpeas, and naturally sweet, ripe bananas for an unexpected tropical twist. The rich coconut milk-based sauce is infused with aromatic spices like curry powder, cumin, and coriander, creating a comforting dish that's both nutritious and satisfying. Finished with a splash of zesty lime juice and a sprinkle of fresh cilantro, this easy one-pot recipe is a vegan-friendly crowd-pleaser ready in just 45 minutes. Serve it with fluffy basmati rice or warm flatbread for a hearty, flavor-packed meal.
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Recipe Information
Ingredients
- 500 grams pumpkin
- 2 ripe banana
- 400 grams cooked chickpeas
- 400 milliliters coconut milk
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional)
- 200 milliliters vegetable broth
- 1 tablespoon lime juice
- 3 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the pumpkin into 1-inch cubes. Set aside.
Peel and slice the ripe bananas. Set aside.
Finely dice the onion and mince the garlic and ginger.
Heat the vegetable oil in a large pot over medium heat.
Add the onion to the pot and sauté for 3-4 minutes until softened.
Add the garlic, ginger, curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Sauté for 1-2 minutes until fragrant.
Stir in the diced pumpkin and cook for 3-4 minutes, coating it in the spices.
Add the cooked chickpeas, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the pumpkin is tender.
Add the sliced bananas to the pot and stir gently. Cook for an additional 3-4 minutes to warm the bananas through.
Stir in the lime juice and season with salt and black pepper to taste.
Remove from heat and garnish with fresh cilantro before serving.
Serve warm with rice or flatbread on the side.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 100.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4918 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
