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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, 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 recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life.

Save time and buy groceries online from Amazon.co.uk Check Out Pumpkin On eBay. 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.

To get started with this 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 that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  1. Get 1/2 Butternut Pumpkin (600gms)
  2. Take 1 Zucchini
  3. Get 2 Tomatoes
  4. Take 2 handfuls Baby Spinach
  5. Get 1 Brown Onion
  6. Take 1 Garlic Clove
  7. Prepare 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. 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. Get 3 Cloves
  16. Make ready 2 Star Anise
  17. Take 4 Curry Leaves
  18. Prepare 2 Bay Leaves
  19. Take 1 Cinnamon Stick
  20. Take 1 Tsp Fenugreek Seeds
  21. Get 2 Tsps Ground Corriander
  22. Prepare 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. Take to taste Pepper

Cook the spices until they get fragrant and bubbly. 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.

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

Next add the tomatoes and coconut milk. 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.

So that’s going to wrap it up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!