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

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life.

To freeze, simply let the stew cool completely and store in freezer safe multi-use glass containers (affiliate link) leaving ½ inch head space for expansion. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter. Start making your naan (perfect for scooping).

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

Anyways, there's no rule, so feel free to add any vegetables. Raise heat to medium-high, and add pumpkin. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low.

Instructions to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  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

Stir gently, and adjust salt and pepper to taste. The time may vary depending on the type of pumpkin you're using. Add the sweet paprika, the ginger and the oil and stir. I also added chopped fresh parsley for garnish (optional). Pour broth over all in cooker.

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 sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!