Sweet Potato, Pumpkin & Banana Thai Curry

2 tbsp oil
1 onion, finely chopped
1 garlic clove, minced
1" piece fresh ginger, finely grated
1/2 tsp cumin
1 stick lemongrass, finely chopped
4 tbsp Thai curry paste
1/2 tsp turmeric
2 cups sweet potato, cut into bite-sized chunks
3 cups pumpkin, cut into bite-sized chunks
1 1/4 cup vegetable stock
1 1/4 cup coconut milk
2 bananas, peeled and sliced
1-2 tbsp hot sauce
juice from 1 large or 2 small lime

Heat the oil in a large pan and fry the onion, garlic, ginger and cumin over 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. Cook on low heat for 2-3 minutes to allow the vegetables to absorb the flavors 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. Remove from the heat and add the sliced bananas, lime juice and hot sauce. Serve garnished with cilantro and chopped green onion. Great with rice, flat bread, a crisp green salad and chutney.