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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

To freeze, simply let the stew cool completely and store in freezer safe multi-use glass containers (affiliate link) leaving ½ inch head space for expansion. 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 particular recipe, we must first prepare a few ingredients. 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. Take 1 Zucchini
  3. Make ready 2 Tomatoes
  4. Make ready 2 handfuls Baby Spinach
  5. Make ready 1 Brown Onion
  6. Make ready 1 Garlic Clove
  7. Make ready 1 Tbs Fresh Ginger grated
  8. Take 500 mls Vegetable Stock
  9. Take 1 Can (240 gm) Chickpeas
  10. Make ready 1 Can (400 gm) Tomatoes
  11. Prepare 2 Tbs Coconut (or Greek) yoghurt
  12. Prepare 2 Tbs Olive Oil (or vegetable oil)
  13. Make ready The Spices
  14. Prepare 4 Cardamom Pods
  15. Make ready 3 Cloves
  16. Get 2 Star Anise
  17. Get 4 Curry Leaves
  18. Take 2 Bay Leaves
  19. Get 1 Cinnamon Stick
  20. Take 1 Tsp Fenugreek Seeds
  21. Make ready 2 Tsps Ground Corriander
  22. Get 2 Tsps Ground Cumin
  23. Get 1 Tsp Garam Masala
  24. Make ready 1 Tsp Ground Tumeric
  25. Get Fresh or dried chili
  26. Get to taste Salt
  27. Get to taste Pepper

I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Raise heat to medium-high, and add pumpkin. Stir in coconut milk, chicken broth and soy sauce.

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

Partly cover with a lid, and reduce heat to low. Stir gently, and adjust salt and pepper to taste. The time may vary depending on the type of pumpkin you're using. Add the sweet paprika, the ginger and the oil and stir. I also added chopped fresh parsley for garnish (optional).

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