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Mild Pumpkin Banana Curry

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.