Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my entire life.
To begin with this particular recipe, we must 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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Make ready 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Make ready 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Get The Spices
- Prepare 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Prepare 4 Curry Leaves
- Make ready 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Prepare to taste Salt
- Prepare to taste Pepper
How to make Pumpkin Chickpea Curry Place a skillet over medium heat, add the oil. Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly. Pour in the pumpkin and coat with spices.
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
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. Stir and bring to a boil.
So that’s going to wrap it up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
