This is a delicious, light curry which makes a perfect summer lunch over basmati rice. It's a great introduction to the wonders of Indian cooking for your more "curry-phobic" friends and also works as a complimentary side dish to a spicier main course.
3 tbsp light oil
1 medium onion
3 cloves garlic, chopped
1 1/4 pound pumpkin or orange winter squash, peeled, seeded and cubed
3 tbsp Kowloon Curry
2 ripe tomatoes, chopped or one cup of diced tomatoes with juice
1 1/4 cup vegetable stock or water with a dissolved bouillion cube
1 3/4 cups cooked or canned chickpeas
1 large banana
small bunch cilantro or parsley to garnish
salt to taste
Sauté onion and garlic in the oil until the onion is translucent. Add the pumpkin/squash and the curry powder, tossing so that the pumpkin pieces are well coated with curry. Stir the tomatoes, chick peas, salt and stock into the mixture; simmer until the squash is cooked through (approximately 20-25 minutes). Slice the banana in 1/2 inch slices and stir into the mixture with the cilantro. Cook over low heat for a further five minutes and serve.
This will serve 3 as a main meal, 5-6 as a side dish.
If you would like this dish in a hotter, spicier version, use Monsoon Coast Moghul Curry in place of the Kowloon Curry.