Recipe: Delicious Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties. Preparing the pumpkin will be the hardest part of this recipe.

Start making your naan (perfect for scooping). Each and every bite is full of cozy fall flavors, tender chickpeas, and sweet creamy pumpkin. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.

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

1. Prepare 1/2 of Butternut Pumpkin (600gms).
2. It's 1 of Zucchini.
3. You need 2 of Tomatoes.
4. It's 2 handfuls of Baby Spinach.
5. It's 1 of Brown Onion.
6. It's 1 of Garlic Clove.
7. It's 1 Tbs of Fresh Ginger grated.
8. It's 500 mls of Vegetable Stock.
9. Prepare 1 Can (240 gm) of Chickpeas.
10. Prepare 1 Can (400 gm) of Tomatoes.
11. You need 2 Tbs of Coconut (or Greek) yoghurt.
12. It's 2 Tbs of Olive Oil (or vegetable oil).
13. It's of The Spices.
14. Prepare 4 of Cardamom Pods.
15. Prepare 3 of Cloves.
16. You need 2 of Star Anise.
17. It's 4 of Curry Leaves.
18. Prepare 2 of Bay Leaves.
19. You need 1 of Cinnamon Stick.
20. You need 1 Tsp of Fenugreek Seeds.
21. You need 2 of Tsps Ground Corriander.
22. It's 2 of Tsps Ground Cumin.
23. You need 1 Tsp of Garam Masala.
24. Prepare 1 Tsp of Ground Tumeric.
25. Prepare of Fresh or dried chili.
26. You need to taste of Salt.
27. You need to taste of Pepper.

Heat a non-stick frying pan over a medium-high heat. Both pumpkin and chickpeas are high in fiber, giving this snack more staying power. If you happen not to have a can of pumpkin puree on hand, this recipe turns out without the pumpkin too. nutrition benefits of pumpkin. Pumpkin is a great source of vitamin A and C as well and potassium and fiber.

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

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.

It adds to the texture of these bites and gives. The best thing about this recipe is that it's very easy to make. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Bring to the boil, then add the pumpkin and chickpeas.