Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my whole life.
Save time and buy groceries online from Amazon.co.uk Check Out Pumpkin On eBay. 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.
To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1⁄2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Take 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Make ready 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Make ready 1 Can (400 gm) Tomatoes
- Prepare 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Get The Spices
- Make ready 4 Cardamom Pods
- Get 3 Cloves
- Make ready 2 Star Anise
- Get 4 Curry Leaves
- Prepare 2 Bay Leaves
- Get 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Prepare Fresh or dried chili
- Prepare to taste Salt
- Get to taste Pepper
Cook the spices until they get fragrant and bubbly. 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.
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
Next add the tomatoes and coconut milk. 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.
So that is going to wrap this up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
