Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life. They’re fine and they look fantastic.
Pick the coriander leaves and finely chop the stalks. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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):
- Take 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Prepare 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Get 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Make ready 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Take 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Get 4 Cardamom Pods
- Get 3 Cloves
- Make ready 2 Star Anise
- Make ready 4 Curry Leaves
- Prepare 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Get 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Get 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Take to taste Salt
- Take to taste Pepper
Pour in the pumpkin and coat with spices. Next add the tomatoes and coconut milk. Refill one of the tins with water and pour in. Stir and bring to a boil.
Steps to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes
- Add all Spices to pan and and fry for a minute or 2 (or until fragrant)
- Add all vegetables minus the Spinach and stir
- Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil
- 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
Refill one of the tins with water and pour in. Stir and bring to a boil. They're natural bedfellows, with the meatiness of the chickpeas complementing the sweetness of the pumpkin. However, although I've tried out versions of a chickpea & pumpkin curry a few times for some reason, I just haven't cracked it, despite trying all kinds of spice combinations. It turned out insipid and watery (ewww), or just a bit normal and bland and bleh.
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