Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hello everybody, 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). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my whole life. They’re nice and they look fantastic.

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 recipe, we must first prepare a few components. 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. Take 1⁄2 Butternut Pumpkin (600gms)
  2. Get 1 Zucchini
  3. Take 2 Tomatoes
  4. Make ready 2 handfuls Baby Spinach
  5. Make ready 1 Brown Onion
  6. Make ready 1 Garlic Clove
  7. Take 1 Tbs Fresh Ginger grated
  8. Make ready 500 mls Vegetable Stock
  9. Prepare 1 Can (240 gm) Chickpeas
  10. Take 1 Can (400 gm) Tomatoes
  11. Prepare 2 Tbs Coconut (or Greek) yoghurt
  12. Get 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. Make ready 1 Cinnamon Stick
  20. Make ready 1 Tsp Fenugreek Seeds
  21. Get 2 Tsps Ground Corriander
  22. Take 2 Tsps Ground Cumin
  23. Make ready 1 Tsp Garam Masala
  24. Take 1 Tsp Ground Tumeric
  25. Take Fresh or dried chili
  26. Prepare to taste Salt
  27. Get 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.

Instructions 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.

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