Pumpkin, Banana and Chickpea Curry

Pumpkin, banana, and chickpeas are all excellent sources of dietary fiber, making this curry a healthy and filling meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

Print Recipe

Medium

Pumpkin, Banana and Chickpea Curry

Cooking Method: Saute, Simmer Cuisine: Asian, Indian Courses: Curry, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 2 piece Banana
• 1 can Chickpeas
• 400 ml Coconut Milk
• 1 piece Onion
• 2 clove Garlic
• 1 thumb-sized piece Ginger
• 2 teaspoon Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Vegetable Oil
• 1 bunch Fresh Coriander
• 1 piece Lime

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until softened.
2. Add curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Stir well.
3. Add diced pumpkin and cook for 5 minutes, stirring occasionally.
4. Add coconut milk and bring to a simmer. Cook for 10 minutes.
5. Mash one banana and add it to the curry. Stir well.
6. Drain and rinse chickpeas, then add them to the curry. Cook for another 5 minutes.
7. Serve the curry hot with steamed rice or naan bread.
8. Garnish with fresh coriander leaves and lime wedges.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 12g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.