2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2,5 cm (1 inch) piece fresh ginger, finely grated
1/2 tsp fenugreek seeds
1 stick lemongrass, finely chopped
4 tbsp Thai red curry paste
1/2 tsp turmeric
350g pumpkin, peeled, deseeded and cut in large cubes
300g sweet potato, peeled and cut in large cubes
300ml vegetable stock
300ml coconut milk
2 bananas, peeled and diced
salt and freshly ground pepper

Heat the oil in a large pan and fry the onion, garlic, ginger and fenugreek over a low heat for about 5 minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric.

Add the pumpkin and sweet potato and stir to coat them in the spices. Leave to cook over a low heat for 2-3 minutes to allow the vegetables to absorb the flavours of the spices.

Pour in the vegetable stock and coconut milk. Bring to the boil, lower the heat and simmer gently for 15-20 minutes until the vegetables are tender. Season, remove from the heat and add the diced bananas.

This can be eaten with a chutney made by blending 150ml yoghurt, 1/2 tsp mustard seeds and 2 tbsp chopped coriander in your food processor plus coriander garnish if you like.

We didn't have lemongrass but swapped it for 6 kaffer lime leaves. This whole meal was served with homemade naan.

As usual, it tasted even better the following day when we added some more bananas and the ones left from before had added some thickness and sweetness to the sauce!