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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.

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

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

This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING. It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal.

Steps 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

This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin! I'm having my annual trepidation about pumpkin season. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit.

So that is going to wrap this up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!