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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my entire life.

Pick the coriander leaves and finely chop the stalks. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk.

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

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. Stir and bring to a boil.

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

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. It turned out insipid and watery (ewww), or just a bit normal and bland and bleh.

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