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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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 it up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I am confident you can make this at home. There is 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. Thank you for reading. Go on get cooking!