I found this recipe in a magazine and thought..."humm, another roast vegetable curry ha?..." and then I read it and when the word "banana" appeared I was caught...and decided to try it...and it ended up being on eof the most delicious curries I have ever had, and it made me really proud...although, some people say it isn't really a curry because there aren't any curry leaves, curry powder or paste in it...nevertheless, I hope you try making it, and if I don't get any feedback on this recipe, then this blog is really a waste of my time... 
Serves 4: curry:
1kg pumpkin, 1 cauliflower cut into florets, 1 x 400g can chickpeas drained and rinsed, 1 tbsp garam masala, 200 ml coconut milk, 1 red chili finelly chopped, 2 garlic cloves crushed, 3 tsp grated ginger, 1/2 bunch basil leaves, 1/2 bunch mint leaves, 1 bunch coriander leaves, 1 banana sliced, salt & pepper to taste, 2 tsp olive oil, 3 tbsp lime or lemon juice, 2 tsp butter, 1 garlic clove thinly sliced, 1 tbsp chopped coriander
flatbreads: 125g flour, 1/4 tbsp baking powder, 125g natural greek yoghurt
1. Pre heat your oven to 190C. Place pumpkin in a lined tray and bake for 20 minutes. At that stage place cauliflower and bake for another 15 minutes or until slightly charred. Remove from the oven to cool. Chop pumpkin into bite size pieces and place all the vegetables in a large bowl. Season with garam masala and set aside;
2. In a bowl, mix flour, baking powder and yoghurt. Mix well until you have a smooth paste. Knead in a floured surface for a couple of minutes place it back in the bowl, cover with cling film and set aside;
3. In a food processor or a large mortar and pestle place garlic, ginger, chilli and and grind. Add herbs, banana, lime juice and process until you have a paste;
4. Heat oil in a sauce pan. Add curry paste and cook for a couple of minutes;
5. Add chickpeas, pumpkin, cauliflower and coconut milk. (Add some water if too dry) Simmer for about 10 minutes;
6. Season with salt, pepper and more lemon juice if necessary. Reserve.
7. Heat butter in a small sauce pan, add sliced garlic and chopped coriander and reserve;
8. In a floured surface knead the dough to make 3 "round-ish" flat breads. Slice them through the middle;
9. Heat a skillet and without using any oil, grill the flat breads one by one each side until bubbles form and they are slightly charred. Brush them with the garlic butter mixture;
Serve the curry with the flat breads and honestly....let me know if this isn't one of the best curries ever!
There is a bit of work with the flat breads, but the curry couldn't be easier so try it and enjoy it.
Serves 4: curry:
1kg pumpkin, 1 cauliflower cut into florets, 1 x 400g can chickpeas drained and rinsed, 1 tbsp garam masala, 200 ml coconut milk, 1 red chili finelly chopped, 2 garlic cloves crushed, 3 tsp grated ginger, 1/2 bunch basil leaves, 1/2 bunch mint leaves, 1 bunch coriander leaves, 1 banana sliced, salt & pepper to taste, 2 tsp olive oil, 3 tbsp lime or lemon juice, 2 tsp butter, 1 garlic clove thinly sliced, 1 tbsp chopped coriander
flatbreads: 125g flour, 1/4 tbsp baking powder, 125g natural greek yoghurt
1. Pre heat your oven to 190C. Place pumpkin in a lined tray and bake for 20 minutes. At that stage place cauliflower and bake for another 15 minutes or until slightly charred. Remove from the oven to cool. Chop pumpkin into bite size pieces and place all the vegetables in a large bowl. Season with garam masala and set aside;
2. In a bowl, mix flour, baking powder and yoghurt. Mix well until you have a smooth paste. Knead in a floured surface for a couple of minutes place it back in the bowl, cover with cling film and set aside;
3. In a food processor or a large mortar and pestle place garlic, ginger, chilli and and grind. Add herbs, banana, lime juice and process until you have a paste;
4. Heat oil in a sauce pan. Add curry paste and cook for a couple of minutes;
5. Add chickpeas, pumpkin, cauliflower and coconut milk. (Add some water if too dry) Simmer for about 10 minutes;
6. Season with salt, pepper and more lemon juice if necessary. Reserve.
7. Heat butter in a small sauce pan, add sliced garlic and chopped coriander and reserve;
8. In a floured surface knead the dough to make 3 "round-ish" flat breads. Slice them through the middle;
9. Heat a skillet and without using any oil, grill the flat breads one by one each side until bubbles form and they are slightly charred. Brush them with the garlic butter mixture;
Serve the curry with the flat breads and honestly....let me know if this isn't one of the best curries ever!
There is a bit of work with the flat breads, but the curry couldn't be easier so try it and enjoy it.
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