Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Recipe. Alternatively, store in ziplock bags, removing as much as possible. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.
You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
- It’s 1/2 of Butternut Pumpkin (600gms).
- Make ready 1 of Zucchini.
- Make ready 2 of Tomatoes.
- You need 2 handfuls of Baby Spinach.
- Take 1 of Brown Onion.
- Make ready 1 of Garlic Clove.
- Prepare 1 Tbs of Fresh Ginger grated.
- Prepare 500 mls of Vegetable Stock.
- Prepare 1 Can (240 gm) of Chickpeas.
- It’s 1 Can (400 gm) of Tomatoes.
- Prepare 2 Tbs of Coconut (or Greek) yoghurt.
- It’s 2 Tbs of Olive Oil (or vegetable oil).
- Prepare of The Spices.
- It’s 4 of Cardamom Pods.
- It’s 3 of Cloves.
- Make ready 2 of Star Anise.
- Take 4 of Curry Leaves.
- It’s 2 of Bay Leaves.
- Take 1 of Cinnamon Stick.
- It’s 1 Tsp of Fenugreek Seeds.
- You need 2 of Tsps Ground Corriander.
- Take 2 of Tsps Ground Cumin.
- It’s 1 Tsp of Garam Masala.
- You need 1 Tsp of Ground Tumeric.
- You need of Fresh or dried chili.
- Take to taste of Salt.
- Prepare to taste of Pepper.
We also snuck in some kale and celery in there, so these are even pretty darn healthy, too.This recipe came about because Jasmine and I filmed a Mystery Box Challenge for YouTube.Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk.With the pumpkin that's a little bit of virtues that gives the acid balance, but the richness of the pumpkin and the chickpeas.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) step by step
- 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.
Check occasionally and add a splash of water if it looks a bit dry.Add the cubed pumpkin, vegetable broth, coconut milk and fish sauce and bring to a boil over moderately high heat.These pumpkin chickpea fritters have a subtle pumpkin flavor, but they are just all-around delicious.
And show how easy it is.Creamy pumpkin chickpea coconut curry with cashews and broccoli.I like to get festive and make at least one pumpkin dish every fall.If I had to choose my all-time favourite, it would have to be this one, right here.Yup, I choose this comfort food even over cookies or pie.