Recipe: Appetizing Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties. Preparing the pumpkin will be the hardest part of this recipe.

Heat a non-stick frying pan over a medium-high heat. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter. Start making your naan (perfect for scooping). You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.

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

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

Each and every bite is full of cozy fall flavors, tender chickpeas, and sweet creamy pumpkin. Both pumpkin and chickpeas are high in fiber, giving this snack more staying power. If you happen not to have a can of pumpkin puree on hand, this recipe turns out without the pumpkin too. nutrition benefits of pumpkin. Pumpkin is a great source of vitamin A and C as well and potassium and fiber.

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

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.

The best thing about this recipe is that it's very easy to make. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Bring to the boil, then add the pumpkin and chickpeas. Check occasionally and add a splash of water if it looks a bit dry. Creamy pumpkin chickpea coconut curry with cashews and broccoli.