Saturday, September 22, 2012

Pumpkin, Banana, and Chick Pea Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
1 tsp Fresh Ginger
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cinnamon

400g Pumpkin or other Winter Squash
200g Tomatoes
250g Chick Pea
250g Banana

Prepare rice. Heat oil in a wok. Cook onion and garlic until soft. Add ginger and all spices and cook a minute until aromatic. Add pumpkin and stir fry a few minutes. Add tomatoes, chick peas, and banana. Cook for five minutes until fully cooked and vegetables are soft. Serve over rice.

Yield: Approx. 1700g

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