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

Hello everybody, 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). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire 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 begin with this particular recipe, we must first prepare a few ingredients. You can cook 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):
  1. Make ready 1/2 Butternut Pumpkin (600gms)
  2. Take 1 Zucchini
  3. Get 2 Tomatoes
  4. Make ready 2 handfuls Baby Spinach
  5. Take 1 Brown Onion
  6. Take 1 Garlic Clove
  7. Prepare 1 Tbs Fresh Ginger grated
  8. Prepare 500 mls Vegetable Stock
  9. Prepare 1 Can (240 gm) Chickpeas
  10. Prepare 1 Can (400 gm) Tomatoes
  11. Make ready 2 Tbs Coconut (or Greek) yoghurt
  12. Prepare 2 Tbs Olive Oil (or vegetable oil)
  13. Get The Spices
  14. Prepare 4 Cardamom Pods
  15. Take 3 Cloves
  16. Get 2 Star Anise
  17. Prepare 4 Curry Leaves
  18. Prepare 2 Bay Leaves
  19. Take 1 Cinnamon Stick
  20. Make ready 1 Tsp Fenugreek Seeds
  21. Prepare 2 Tsps Ground Corriander
  22. Take 2 Tsps Ground Cumin
  23. Get 1 Tsp Garam Masala
  24. Take 1 Tsp Ground Tumeric
  25. Make ready Fresh or dried chili
  26. Make ready to taste Salt
  27. Prepare 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.

Steps to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
  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

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.

So that’s going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!