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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole life. They are nice and they look fantastic.

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).

To get started with this particular 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 can achieve it.

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

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. Pour broth over all in cooker. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Reduce the heat, stir in the broccoli, and cover the pan.

So that is going to wrap this up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!