Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life.
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. If you want to incorporate different vegetables, go ahead. 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!
To begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Make ready 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Get 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Get 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Prepare 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Prepare 4 Cardamom Pods
- Get 3 Cloves
- Get 2 Star Anise
- Take 4 Curry Leaves
- Make ready 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Prepare to taste Salt
- Make ready to taste Pepper
Taste and adjust seasonings as necessary. You need just one pan, a whole lot of spices, and a couple cans of chickpeas and pumpkin. Then add fresh homemade naan and steamed rice for serving. Start by cooking the onion, garlic, and ginger.
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
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. Pumpkin is truly a fall superfood packed with vitamin A, C, E and potassium and fiber. Add your chickpeas to a medium-sized bowl and then use a potato masher to mash them.
So that’s going to wrap it up with this special 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 interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
