Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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).
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook 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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Get 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Make ready 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Prepare 4 Cardamom Pods
- Take 3 Cloves
- Get 2 Star Anise
- Prepare 4 Curry Leaves
- Prepare 2 Bay Leaves
- Get 1 Cinnamon Stick
- Take 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Prepare Fresh or dried chili
- Prepare to taste Salt
- Take to taste Pepper
Anyways, there's no rule, so feel free to add any vegetables. Raise heat to medium-high, and add pumpkin. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low.
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
Stir gently, and adjust salt and pepper to taste. 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). Pour broth over all in cooker.
So that is going to wrap it up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
