Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life. They are fine and they look fantastic.
Moroccan Pumpkin & Chickpea Stew is filled with warm spices, heart healthy produce, and protein rich chickpeas for a warm, cozy lunch or dinner that's both hearty and delicious! Fall is here, the pumpkins have made their appearance and I couldn't resist putting them into this Moroccan Pumpkin & Chickpea Stew. Canned pumpkin purée and creamy oat milk, heavily seasoned with Indian spices make a sweet and satisfying curry sauce for the chickpea curry. It's a rich, creamy fall-centric curry that you can eat on its own, or serve over steamed rice, quinoa or couscous.
To begin with this particular recipe, we must prepare a few ingredients. 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)
- Get 1 Zucchini
- Prepare 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Take 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Make ready 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Take 4 Cardamom Pods
- Take 3 Cloves
- Take 2 Star Anise
- Make ready 4 Curry Leaves
- Make ready 2 Bay Leaves
- Get 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Get to taste Salt
- Take to taste Pepper
Then add fresh homemade naan and steamed rice for serving. Start by cooking the onion, garlic, and ginger. Add the chickpeas to get them a little crisp and then toss in the spices to really give them amazing flavor. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas.
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
Add the chickpeas to get them a little crisp and then toss in the spices to really give them amazing flavor. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its. Pumpkin Chickpea Blondies Pumpkin chickpea blondies are a delicious and simple gluten and dairy free pumpkin treat! Sweetened naturally and made with just a few simple ingredients, you won't believe how good they taste!
So that’s going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
