Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole life.
Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.
To get started with this particular recipe, we must 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)
- Get 1 Zucchini
- Prepare 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Prepare 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Make ready 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Get 4 Cardamom Pods
- Make ready 3 Cloves
- Prepare 2 Star Anise
- Make ready 4 Curry Leaves
- Prepare 2 Bay Leaves
- Make ready 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
- Make ready Fresh or dried chili
- Take to taste Salt
- Get to taste Pepper
This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING. It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal.
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
This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin! I'm having my annual trepidation about pumpkin season. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit.
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