Curry, Vegan, Vegetarian
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Pumpkin, Banana & Chickpea curry with brown basmati rice

Another chickpea recipe. I don’t think I can take many more for a while so I promise this will be the last one for a bit.

This is a lovely summery curry. Very sweet and works well with a glass of dry white wine on a bright evening. It’s based on a recipe that I found on the Post-Punk Kitchen. For those of you that don’t know it the Post-Punk Kitchen is a public access vegan cooking show in the US. I have never seen it but I love their website mainly for their recipes. They also published two great cookbooks – Vegan with a Vengeance & Vegan cupcakes take over the world.

Pumpkin, Banana & Chickpea curry


Sunflower oil
1 small onion, sliced
2 cloves garlic, chopped
2 teaspoons grated fresh ginger
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1 cinnamon stick
500g onion squash (or any other squash/pumpkin), peeled, seeded and cubed
1 tablespoon hot curry paste – I prefer to make my own, but you can use shop bought
2 ripe tomatoes, chopped
2 dried red chillies or 1 teaspoon chilli flakes
300ml vegetable stock
400g chick-peas cooked from dry after soaking* or 1 tin chickpeas drained & rinsed
1 under-ripe banana
Handful chopped flat leaf parsley


Dry fry the coriander and cumin in a frying pan until they pop and grind in a pestle & mortar.
Heat 2 tbls. of the sunflower oil in a saucepan, add the onion, garlic, red pepper, ginger, ground spices and cinnamon stick and fry over a medium heat until the onion is lightly browned.
Place the chopped squash in a bowl, add the curry paste and mix ensuring that the pumpkin is coated evenly.
Add the chopped tomatoes, chillies and stock to the onion mixture, and bring to the boil, simmering gently for 15 minutes or so.
Fry the coated squash for 5 minutes.
Add to the tomato sauce with the chickpeas, cover and cook for 15 minutes
Peel and slice the banana and stir into the curry
Cook for a further 5 minutes or so or until the squash is cooked (you should be able to put a fork through it).
Stir in the chopped parsley, saving a little to garnish once plated.
Remove the cinnamon stick before serving.

I like to serve this with brown basmati rice that has been cooked in salted water with a couple of cardamom pods, 2-3 cloves, a cinnamon stick & some black peppercorns.

* I much prefer the taste and texture of chickpeas that are cooked from dry. They have a slightly nutty texture and a better taste. To prepare them soak overnight in cold water and boil for an hour or so until tender. As they come to the boil some white foam will rise to the surface. Scoop this off as it appears as it has a really bitter taste. The age of the chickpeas will determine how long they take to cook so best to check them from half an hour or so in. Needless to say, the younger the chickpeas the better.




  1. kathrn says

    I gotta admit I’m not convinced by the banana. But then, I am a fruit phobic. However, I love your brown basmati rice technique. I’m going to impress someone with that.

  2. eatlikeagirl says

    I wasn’t either but once it’s sufficiently under-ripe it’s nice – honest!

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