Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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

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

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.

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

Next add the tomatoes and coconut milk. Refill one of the tins with water and pour in. Stir and bring to a boil. They're natural bedfellows, with the meatiness of the chickpeas complementing the sweetness of the pumpkin. However, although I've tried out versions of a chickpea & pumpkin curry a few times for some reason, I just haven't cracked it, despite trying all kinds of spice combinations.

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