Pumpkin curry with bananas

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s), cut into 1 cm cubes
• 1 onion(s), diced
• 1 garlic clove(s), sliced
• 1 piece(s) ginger root, grated
• 1 tsp curry powder
• 1 pinch of cinnamon powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp pepper
• 1 tsp chili paste
• 2 tomatoes, diced
• 250 ml vegetable stock
• 250 ml coconut milk
• 150 g chickpeas, from the can
• 3 bananas
• 1 tbsp chervil, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, quick, vegan

Sauté the onion and garlic in oil with the spices, but do not allow them to brown. Add the pumpkin pieces and cook for another 5 minutes over low heat. Add the tomatoes and drained chickpeas. Pour in the vegetable stock and coconut milk and simmer for 15 minutes with the lid closed. Add the sliced ​​bananas and cook for another 3 minutes. Season with salt, pepper, and palm sugar, and garnish with chervil leaves.