Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Alternatively, store in ziplock bags, removing as much as possible. Stir in the pumpkin to coat. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current viral meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my entire life.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Take 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Take 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Get The Spices
- Take 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Take 4 Curry Leaves
- Get 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Prepare to taste Salt
- Prepare to taste Pepper
I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. With the pumpkin that's a little bit of virtues that gives the acid balance, but the richness of the pumpkin and the chickpeas.
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
And show how easy it is. Creamy pumpkin chickpea coconut curry with cashews and broccoli. I like to get festive and make at least one pumpkin dish every fall. If I had to choose my all-time favourite, it would have to be this one, right here. Yup, I choose this comfort food even over cookies or pie.
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 am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to pumpkin, chickpea & zucchini curry (vegan/vegetarian) cooking. Go on get cooking!
