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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life.

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.

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 it.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  1. Get 1/2 Butternut Pumpkin (600gms)
  2. Make ready 1 Zucchini
  3. Get 2 Tomatoes
  4. Get 2 handfuls Baby Spinach
  5. Take 1 Brown Onion
  6. Take 1 Garlic Clove
  7. Make ready 1 Tbs Fresh Ginger grated
  8. Prepare 500 mls Vegetable Stock
  9. Make ready 1 Can (240 gm) Chickpeas
  10. Prepare 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. Make ready 2 Star Anise
  17. Get 4 Curry Leaves
  18. Make ready 2 Bay Leaves
  19. Take 1 Cinnamon Stick
  20. Prepare 1 Tsp Fenugreek Seeds
  21. Prepare 2 Tsps Ground Corriander
  22. Make ready 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. Make ready to taste Salt
  27. Get to taste Pepper

Each and every bite is full of cozy fall flavors, tender chickpeas, and sweet creamy pumpkin. 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.

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

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. In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft. Bring to the boil, then add the pumpkin and chickpeas.

So that’s going to wrap it up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I am confident you can make this at home. There’s 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!