Pumpkin, Chickpea and Mango Curry

    Total cooking time: Prep 15. Total 55 minutes.

Servings: 4

You will need:
  • 1 tbsp Sunflower oil
  • 1 Medium red onion, peeled and sliced
  • 2 Garlic cloves, peeled and finely chopped
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground cinnamon
  • 1tsp Ground coriander
  • 1tsp Ground tumeric
  • 2.5cm Ginger, peeled and grated
  • 2 Mild red chillies, deseeded and finely chopped
  • 2 Tomatoes, chopped
  • 400g Pumpkin or butternut squash, cubed
  • 1tbsp Medium curry paste
  • 1 Medium firm banana, sliced
  • 350ml/12 fl oz Vegetable stock
  • 400g Can Chickpeas, drained and rinsed
  • 2 x 18g Fruit Bowl Mango Fruit flakes
  • Salt and ground black pepper
  • 1tbsp Chopped fresh coriander, plus extra springs to garnish
  • Basmati rice and naan bread to serve
  1. Heat the oil in a large saucepan and add the onion. Fry gently for 5 minutes or until softened.
  2. Add the garlic and spices and fry for 1 minute. Add the chopped tomatoes and chilli and cook gently for a further minute.
  3. Add the pumpkin or butternut squash and curry paste and fry gently for 3 minutes.
  4. Add the stock, stir well and bring to the boil. Simmer for about 25 minutes until the pumpkin/butternuts squash is tender.
  5. Add the banana and chickpeas and cook for 5 minutes.
  6. Add the Fruit Bowl Mango Flakes and cook for 1 minute.
  7. Add the chopped coriander and season to taste. Garnish as desired.
  8. Serve immediately with naan bread and basmati rice.
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