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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Toss the pumpkin in the curry paste and set aside. | 3. Add the chillies, tomatoes and stock to the pan and bring to the boil. Simmer for 15 minutes. | 4. Meanwhile heat the rest of the oil and fry the pumpkin for 5 minutes. | 5. Add the pumpkin to the stock pan along with the chickpeas. Cover and simmer for 15 minutes until the pumpkin is tender. | 6. Slice the banana and add to the curry and cook for a further 5 minutes Stir through the coriander and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
gingerroot	2	teaspoons	grated	3.2	0.7108	0.0728	0.03
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cinnamon	1/2	teaspoon	ground	-	-	-	-
pumpkin	500		peeled cubed	2475.0	541.2	169.95	11.55
curry paste	2	tablespoons		-	-	-	-
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
red chilies	2			-	-	-	-
vegetable stock	300	ml		14.0117	2.6062	0.6726	0.1962
chickpea	400		drained	453373.3133	75502.2489	24551.7241	7244.3778
banana	1		ripe	121.04	31.0624	1.4824	0.4488
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.