Pumpkin and banana curry

Never waste a spotted banana, not when you can add some spice and heat and make the most amazing curry.

Serves [4]

Ingredients

• 2 tablespoons of coconut oil 

• 2 onions, sliced 

• thumb size piece of ginger, peeled and chopped 

• 2 cloves of garlic, chopped 

• 1 fresh red chilli (Scotch Bonnet is preferable to recreate the Caribbean flavour, but chilli is optional depending on if you like it hot or not), deseeded and chopped 

• 1/2 bunch fresh coriander, leaves picked and stalks chopped 

• 1 teaspoon turmeric 

• 2 tablespoon curry powder

• 2 x 400 grams tins of chopped tomatoes 

• 1 medium pumpkin or butternut squash, seeds removed (you can roast and eat these) large dice 

• 1 x 400 grams tin of coconut milk 

• 1 x 400 grams tin of chickpeas, drained 

• 2 ripe bananas, sliced or a ripe plantain or a tin of pineapple chunks in juice 

Method

1. Heat 2 tablespoons of coconut oil, sweat the onion and garlic at a medium heat for 3 minutes. 

2. Add the ginger, coriander stalks, garlic, red chilli (optional) cook for a further 2 minutes. 

3. Add the turmeric, curry powder and pumpkin (or butternut squash). Coat the pumpkin with all the other ingredients by stirring. 

4. Add the tomatoes. Cook until softened which will take about 20 minutes, if the pan needs some water to stop it drying out then add a splash. 

5. Then add the coconut milk, pineapple and chickpeas until heated through and well combined. 

6. Scatter with coriander leaves, and enjoy. 

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