Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have 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 Butternut Pumpkin (600gms)
- Take Zucchini
- Prepare Tomatoes
- Get Baby Spinach
- Get Brown Onion
- Prepare Garlic Clove
- Get Fresh Ginger grated
- Get Vegetable Stock
- Take Chickpeas
- Prepare Tomatoes
- Make ready Coconut (or Greek) yoghurt
- Take Olive Oil (or vegetable oil)
- Prepare The Spices
- Get Cardamom Pods
- Prepare Cloves
- Make ready Star Anise
- Make ready Curry Leaves
- Prepare Bay Leaves
- Make ready Cinnamon Stick
- Prepare Fenugreek Seeds
- Take Tsps Ground Corriander
- Take Tsps Ground Cumin
- Take Garam Masala
- Make ready Ground Tumeric
- Get Fresh or dried chili
- Take Salt
- Get 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):
- 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
Pour broth over all in cooker. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. 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. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil.
So that is going to wrap it up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
