Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life.

Alternatively, store in ziplock bags, removing as much as possible. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter. Start making your naan (perfect for scooping).

To begin with this particular recipe, we must prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  1. Get 1/2 Butternut Pumpkin (600gms)
  2. Take 1 Zucchini
  3. Get 2 Tomatoes
  4. Take 2 handfuls Baby Spinach
  5. Make ready 1 Brown Onion
  6. Take 1 Garlic Clove
  7. Make ready 1 Tbs Fresh Ginger grated
  8. Make ready 500 mls Vegetable Stock
  9. Take 1 Can (240 gm) Chickpeas
  10. Get 1 Can (400 gm) Tomatoes
  11. Make ready 2 Tbs Coconut (or Greek) yoghurt
  12. Make ready 2 Tbs Olive Oil (or vegetable oil)
  13. Get The Spices
  14. Prepare 4 Cardamom Pods
  15. Make ready 3 Cloves
  16. Prepare 2 Star Anise
  17. Prepare 4 Curry Leaves
  18. Make ready 2 Bay Leaves
  19. Get 1 Cinnamon Stick
  20. Get 1 Tsp Fenugreek Seeds
  21. Prepare 2 Tsps Ground Corriander
  22. Make ready 2 Tsps Ground Cumin
  23. Prepare 1 Tsp Garam Masala
  24. Take 1 Tsp Ground Tumeric
  25. Get Fresh or dried chili
  26. Get to taste Salt
  27. Make ready to taste Pepper

I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. With the pumpkin that's a little bit of virtues that gives the acid balance, but the richness of the pumpkin and the chickpeas.

Instructions to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  1. Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes
  2. Add all Spices to pan and and fry for a minute or 2 (or until fragrant)
  3. Add all vegetables minus the Spinach and stir
  4. Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil
  5. Once boiling, turn heat to low and simmer for approx 20-30mins (or until pumpkin is soft). Add the Spinach a few minutes before removing the pot from the heat

And show how easy it is. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Heat a non-stick frying pan over a medium-high heat. Creamy pumpkin chickpea coconut curry with cashews and broccoli. I like to get festive and make at least one pumpkin dish every fall.

So that’s going to wrap it up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!