Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. 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 have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. 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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Prepare 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Prepare 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Take 4 Cardamom Pods
- Take 3 Cloves
- Get 2 Star Anise
- Get 4 Curry Leaves
- Get 2 Bay Leaves
- Get 1 Cinnamon Stick
- Take 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Make ready to taste Salt
- Get 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):
- 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
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 is 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 that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
