Simple Way to Prepare Quick Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):

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

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

So that’s going to wrap it up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!