Meh, it's my life :)

When reading the list of ingredients, try not to assume that this curry will taste horrible. I just ate some, and it’s fantastic!

Ingredients:

500g pumpkin, chopped and peeled

1 onion, chopped

2 cloves garlic

1/2 tsp ground cinnamon

1 tsp cumin seeds

1 tsp turmeric

1 tsp coriander seeds

3 tsp curry powder

1 tsp water

300ml vegetable stock

1 under-ripe banana

1 tsp chilli powder (optional)

1/2 tin peeled plum tomatoes (use 2 tomatoes and a bit of the sauce)

1 can chickpeas, drained and rinsed

Method:

1. Heat 2 tbsp vegetable oil in a wide saucepan. Fry the onion, garlic, cumin, coriander, turmeric and chilli powder (if using) for 5 minutes, or until soft.
2. Add the vegetable stock, plum tomatoes and cinnamon, bring to a boil and then simmer for 15 minutes.
3. Blend together the curry powder and water, then mix with the pumpkin until it is coated.
4. After the 15 minutes are up, add the pumpkin and chickpeas to the curry and simmer for a further 15 minutes. If you are making rice to go with the curry, make it now!
5. Serve hot, with a pumpkin lantern decorating the table.