Pumpkin Chickpea and Banana Curry
Indulge in the vibrant, tropical flavors of Pumpkin Chickpea and Banana Curry — a delightful, plant-based dish that brings sweet and savory together in perfect harmony. Featuring tender chunks of spiced pumpkin, protein-packed chickpeas, and slices of ripe banana simmered in a luscious coconut milk and vegetable stock base, this curry is as comforting as it is unique. Fragrant spices like curry powder, cumin, turmeric, and fresh ginger infuse every bite with warmth, while a bright squeeze of lime and a sprinkle of fresh cilantro add a refreshing finish. Ready in just 50 minutes, this one-pot wonder is perfect for a wholesome weeknight dinner or an impressive vegan centerpiece. Serve it with fluffy rice or warm naan for a satisfying meal your taste buds won’t forget.
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Recipe Information
Ingredients
- 500 g pumpkin (peeled and diced)
- 400 g cooked chickpeas (drained and rinsed if canned)
- 2 large ripe bananas
- 400 ml coconut milk
- 250 ml vegetable stock
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tsp fresh ginger (grated)
- 2 tbsp curry powder
- 1 tsp ground cumin
- 0.5 tsp turmeric powder
- 0.5 tsp chili flakes (optional, for heat)
- 2 tbsp olive oil
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1 large lime
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat a large pot or deep skillet over medium heat and add the olive oil.
Sauté the chopped onion for 2-3 minutes until softened, then add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, turmeric powder, and chili flakes (if using). Cook for 1 minute to toast the spices.
Add the diced pumpkin and toss to coat it in the spice mixture. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and coconut milk, stirring well. Bring the mixture to a simmer.
Cover the pot and let the curry simmer for 15 minutes, or until the pumpkin becomes tender.
Add the cooked chickpeas to the pot, stirring to combine. Simmer for another 5 minutes to let the flavors meld.
Meanwhile, slice the ripe bananas into thick rounds. Gently stir the banana slices into the curry and cook for an additional 2 minutes. Avoid overmixing to keep the bananas intact.
Season the curry with salt and black pepper to taste. Squeeze the juice of one lime into the curry and give it a final stir.
Serve the curry hot, garnished with fresh chopped cilantro. Pair with rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7709 mg | 335% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 104.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5016 mg | 107% | |
*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.
