3 tablespoons sunflower oil (or olive oil)
1 small onion, sliced
2 cloves garlic, chopped
1/2 cup red peppers, chopped
2 teaspoons grated fresh ginger
1 teaspoon ground coriander
1/2 teaspoon American Garden ground cumin
1/2 teaspoon American Garden ground turmeric
1/4 teaspoon American Garden ground cinnamon
1 1/4 lbs pumpkin, peeled,seeded and cubed (about 2 ½ cups)
2 tablespoons hot curry paste
1 cup of American Garden tomato sauce
2 dried red chilies
1 1/4 cups vegetable stock (or chicken broth)
1 3/4 cups American Garden canned chick-peas, drained
1 large banana
1 tablespoon American Garden parsley
1/2 cup pine nuts, to garnish

1. Heat 2 tbls.

2. of the oil in a saucepan, add the onion, garlic,red pepper, ginger and ground spices, and fry over a medium heat for 5-6 mins until the onion is lightly browned.

3. Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.

4. Add the pureed tomatoes, chilies and stock to the onion mixture, and bring to the boil, simmering gently for 15 mins.

5. Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for 5 mins until golden.

6. Add to the tomato sauce with the chickpeas, cover and cook for 20 mins until the pumpkin is tender.

7. Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.

8. Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.

9. Serve immediately.

10. This would be good served with rice and lentils.

11. Enjoy!

12. Serves 3 hungry, or 4 otherwise.