Hello everybody, it is Louise, welcome to our recipe site. 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. For mine, I am going to make it a little bit unique. This will be really delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my whole life.
Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food.
To begin with this recipe, we must 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):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Prepare 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Make ready 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Prepare 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Get 4 Cardamom Pods
- Make ready 3 Cloves
- Take 2 Star Anise
- Prepare 4 Curry Leaves
- Make ready 2 Bay Leaves
- Get 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Get 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Take to taste Salt
- Take to taste Pepper
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. 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.
Steps 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
Want to know what to do with chickpeas? A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin!
So that is going to wrap it up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
