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

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties. Preparing the pumpkin will be the hardest part of this recipe.

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

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

Anyways, there's no rule, so feel free to add any vegetables. Both pumpkin and chickpeas are high in fiber, giving this snack more staying power. If you happen not to have a can of pumpkin puree on hand, this recipe turns out without the pumpkin too. nutrition benefits of pumpkin. Pumpkin is a great source of vitamin A and C as well and potassium and fiber.

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

It adds to the texture of these bites and gives. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter. Start making your naan (perfect for scooping). Bring to the boil, then add the pumpkin and chickpeas. Check occasionally and add a splash of water if it looks a bit dry.

So that’s going to wrap this up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!