Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Get 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Make ready 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Prepare 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Get 4 Curry Leaves
- Get 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Prepare 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Make ready to taste Salt
- Make ready to taste Pepper
This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING. It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal.
Steps 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
This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin! I'm having my annual trepidation about pumpkin season. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit.
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