Hello everybody, 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Try our easy to follow pumpkin & chickpea curry recipe. Absolutely delicious with the best ingredients from Woolworths. This creamy vegan Pumpkin Chickpea Curry with Spinach is the perfect comfort food!
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have 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):
- Take 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Take 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Get 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Get 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Make ready 4 Cardamom Pods
- Make ready 3 Cloves
- Get 2 Star Anise
- Take 4 Curry Leaves
- Get 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Get 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Make ready to taste Salt
- Take to taste Pepper
Cook your chickpeas in a spicy, immune-boosting stew of garlic, ginger, turmeric, onions and carrots as pumpkins roast sweetly on. Middle Eastern chickpea and pumpkin salad with feta. Chickpeas can be a little underwhelming in their raw state, but when seasoned, spiced with baharat and roasted until crunchy, the humble legume. These pumpkin chickpea fritters have a subtle pumpkin flavor, but they are just all-around delicious.
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
We also snuck in some kale and celery in there, so these are even pretty darn healthy, too. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. This delicious meat-free curry from Jamie Oliver is the perfect warming dish to enjoy with your mates after you've been out for Bonfire Night.
So that’s going to wrap this up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I am 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 family, colleague and friends. Thank you for reading. Go on get cooking!
