Recipe of Yummy Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Recipe. Alternatively, store in ziplock bags, removing as much as possible. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.

You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve it.

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

1. It’s 1/2 of Butternut Pumpkin (600gms).
2. Make ready 1 of Zucchini.
3. Make ready 2 of Tomatoes.
4. You need 2 handfuls of Baby Spinach.
5. Take 1 of Brown Onion.
6. Make ready 1 of Garlic Clove.
7. Prepare 1 Tbs of Fresh Ginger grated.
8. Prepare 500 mls of Vegetable Stock.
9. Prepare 1 Can (240 gm) of Chickpeas.
10. It’s 1 Can (400 gm) of Tomatoes.
11. Prepare 2 Tbs of Coconut (or Greek) yoghurt.
12. It’s 2 Tbs of Olive Oil (or vegetable oil).
13. Prepare of The Spices.
14. It’s 4 of Cardamom Pods.
15. It’s 3 of Cloves.
16. Make ready 2 of Star Anise.
17. Take 4 of Curry Leaves.
18. It’s 2 of Bay Leaves.
19. Take 1 of Cinnamon Stick.
20. It’s 1 Tsp of Fenugreek Seeds.
21. You need 2 of Tsps Ground Corriander.
22. Take 2 of Tsps Ground Cumin.
23. It’s 1 Tsp of Garam Masala.
24. You need 1 Tsp of Ground Tumeric.
25. You need of Fresh or dried chili.
26. Take to taste of Salt.
27. Prepare to taste of Pepper.

We also snuck in some kale and celery in there, so these are even pretty darn healthy, too.This recipe came about because Jasmine and I filmed a Mystery Box Challenge for YouTube.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.

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

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.

Check occasionally and add a splash of water if it looks a bit dry.Add the cubed pumpkin, vegetable broth, coconut milk and fish sauce and bring to a boil over moderately high heat.These pumpkin chickpea fritters have a subtle pumpkin flavor, but they are just all-around delicious.

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.