Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my whole life. They are nice and they look fantastic.
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 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 cook that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Take 2 Tomatoes
- Take 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Prepare 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Make ready 4 Cardamom Pods
- Prepare 3 Cloves
- Prepare 2 Star Anise
- Prepare 4 Curry Leaves
- Make ready 2 Bay Leaves
- Get 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Prepare Fresh or dried chili
- Get to taste Salt
- Make ready to taste Pepper
Check occasionally and add a splash of water if it looks a bit dry. The best thing about this recipe is that it's very easy to make. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables.
Steps to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes
- Add all Spices to pan and and fry for a minute or 2 (or until fragrant)
- Add all vegetables minus the Spinach and stir
- Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil
- 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
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. 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.
So that is going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
