Recipe of Favorite Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, Steps to Prepare Homemade Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Just in addition, the time it takes to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) estimated approx 40mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.
Approx 300 calories per serve
(approx 40gms Carbs, 4gms Fat & 10gms Protein)
Serve with Cauliflower Rice
Ingredients and spices that need to be Prepare to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- 1/2 Butternut Pumpkin (600gms)
- 1 Zucchini
- 2 Tomatoes
- 2 handfuls Baby Spinach
- 1 Brown Onion
- 1 Garlic Clove
- 1 Tbs Fresh Ginger grated
- 500 mls Vegetable Stock
- 1 Can (240 gm) Chickpeas
- 1 Can (400 gm) Tomatoes
- 2 Tbs Coconut (or Greek) yoghurt
- 2 Tbs Olive Oil (or vegetable oil)
- The Spices
- 4 Cardamom Pods
- 3 Cloves
- 2 Star Anise
- 4 Curry Leaves
- 2 Bay Leaves
- 1 Cinnamon Stick
- 1 Tsp Fenugreek Seeds
- 2 Tsps Ground Corriander
- 2 Tsps Ground Cumin
- 1 Tsp Garam Masala
- 1 Tsp Ground Tumeric
- Fresh or dried chili
- to taste Salt
- to taste Pepper
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
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