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

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life. They are 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 get started with this recipe, we must first prepare a few components. You can cook 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. Make ready 2 Tomatoes
  4. Get 2 handfuls Baby Spinach
  5. Take 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. 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. Make ready The Spices
  14. Get 4 Cardamom Pods
  15. Make ready 3 Cloves
  16. Take 2 Star Anise
  17. Take 4 Curry Leaves
  18. Take 2 Bay Leaves
  19. Prepare 1 Cinnamon Stick
  20. Make ready 1 Tsp Fenugreek Seeds
  21. Get 2 Tsps Ground Corriander
  22. Prepare 2 Tsps Ground Cumin
  23. Take 1 Tsp Garam Masala
  24. Get 1 Tsp Ground Tumeric
  25. Prepare Fresh or dried chili
  26. Make ready to taste Salt
  27. Take to taste Pepper

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. Partly cover with a lid, and reduce heat to low.

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 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). Pour broth over all in cooker.

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’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!