Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, 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 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):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Make ready 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Get 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Get 4 Cardamom Pods
- Make ready 3 Cloves
- Get 2 Star Anise
- Get 4 Curry Leaves
- Take 2 Bay Leaves
- Take 1 Cinnamon Stick
- Prepare 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Make ready to taste Salt
- Get 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. Raise heat to medium-high, and add pumpkin. Stir in coconut milk, chicken broth and soy sauce.
Instructions 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
Partly cover with a lid, and reduce heat to low. 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).
So that is going to wrap this up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
