Summary

Ingredients

• 500 g Hokkaido pumpkin (se), cut into 1 cm cubes
• 1 onion (s), diced
• 1 garlic clove (s), cut
• 1 piece (s) ginger root, grated
• 1 teaspoon curry powder
• 1 pinch cinnamon powder
• 0.5 teaspoon ½ cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon ½ pepper
• 1 teaspoon chili paste
• 2 tomato (s), diced
• 250 ml vegetable stock
• 250 ml coconut milk
• 150 g canned chickpeas
• 3 banana (s)
• 1 tablespoon chervil, chopped

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Instructions

1. Fry the onion and garlic in the oil together with the specified spices, but do not let them brown. Add the pumpkin pieces and fry for another 5 minutes on a low heat. Add tomatoes and drained chickpeas. Pour in the vegetable stock and coconut milk and simmer for 15 minutes with the lid closed.
2. Cut the bananas into slices, add and cook for 3 minutes. Season with salt, pepper and palm sugar and garnish with chervil leaves