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

Hey everyone, it’s Louise, 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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).

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  1. Get Butternut Pumpkin (600gms)
  2. Get Zucchini
  3. Take Tomatoes
  4. Get Baby Spinach
  5. Get Brown Onion
  6. Get Garlic Clove
  7. Take Fresh Ginger grated
  8. Make ready Vegetable Stock
  9. Get Chickpeas
  10. Take Tomatoes
  11. Prepare Coconut (or Greek) yoghurt
  12. Get Olive Oil (or vegetable oil)
  13. Prepare The Spices
  14. Prepare Cardamom Pods
  15. Get Cloves
  16. Get Star Anise
  17. Get Curry Leaves
  18. Take Bay Leaves
  19. Get Cinnamon Stick
  20. Get Fenugreek Seeds
  21. Take Tsps Ground Corriander
  22. Make ready Tsps Ground Cumin
  23. Take Garam Masala
  24. Make ready Ground Tumeric
  25. Prepare Fresh or dried chili
  26. Make ready Salt
  27. Prepare Pepper

Anyways, there's no rule, so feel free to add any vegetables. 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).

Steps 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

Pour broth over all in cooker. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Heat a non-stick frying pan over a medium-high heat. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil.

So that is going to wrap it up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!