Heat the oil in a large saucepan and add the onion, garlic, ginger and fenugreek seeds, cover with a lid and over a low heat cook these out stirring occasionally until the onion softens. Add the lemon grass and curry paste and stir in well. Add the pumpkin and mix it through to coat with the spices.
Cover the pan again and allow to cook for about 3 minutes stirring occasionally. Then pour in the vegetable stock and coconut milk, add the whole red chillies and stir well, leave to barely simmer for 15-20 minutes until the vegetables are tender.
Add the bananas; remove from the heat and season to taste.
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