Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive 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.
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.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have 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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Prepare 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Take 2 Tbs Olive Oil (or vegetable oil)
- Get The Spices
- Take 4 Cardamom Pods
- Take 3 Cloves
- Make ready 2 Star Anise
- Make ready 4 Curry Leaves
- Take 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Prepare 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Prepare Fresh or dried chili
- Prepare 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.
So that is going to wrap it up for this special 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 at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
