Directions:
- Heat 2 tbsp of the oil in a pan and fry the ginger, garlic, onion and ground spices over a medium heat for 5 minutes.
- Toss the pumpkin in the curry paste and set aside.
- Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes.
- Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes.
- Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender.
- Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.37 Kcal (2652 kJ) | ||
| Calories from fat | 162.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.07g | 28% | |
|---|---|---|---|
| Sodium | 12092.51mg | 504% | |
| Potassium | 890.04mg | 19% | |
| Total Carbs | 100.9g | 34% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 9.83g | 20% | |
| Vitamin C | 58.6mg | 98% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.9mg | 22% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 148.83 Kcal (623 kJ) | ||
| Calories from fat | 38.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 28% | |
|---|---|---|---|
| Sodium | 2841.54mg | 504% | |
| Potassium | 209.14mg | 19% | |
| Total Carbs | 23.71g | 34% | |
| Sugars | 2.51g | 43% | |
| Dietary Fiber | 1g | 17% | |
| Protein | 2.31g | 20% | |
| Vitamin C | 13.8mg | 98% | |
| Iron | 0.9mg | 22% | |
| Calcium | 23.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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