Easiest Way to Make Yummy Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). Yes, It Is Officially Pumpkin Season, And It's Good For More Than Just. The Most Interesting and Useful Information Only Here. Huge Sale on Pumpkin Recipe Now on.

Preparing the pumpkin will be the hardest part of this recipe. The curvy shape is a bit odd and the skin is harder than some other winter squashes. Start making your naan (perfect for scooping). You can cook 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. Prepare 1 of Zucchini.
3. Prepare 2 of Tomatoes.
4. It's 2 handfuls of Baby Spinach.
5. You need 1 of Brown Onion.
6. It's 1 of Garlic Clove.
7. You need 1 Tbs of Fresh Ginger grated.
8. It's 500 mls of Vegetable Stock.
9. You need 1 Can (240 gm) of Chickpeas.
10. It's 1 Can (400 gm) of Tomatoes.
11. You need 2 Tbs of Coconut (or Greek) yoghurt.
12. You need 2 Tbs of Olive Oil (or vegetable oil).
13. You need of The Spices.
14. You need 4 of Cardamom Pods.
15. It's 3 of Cloves.
16. Prepare 2 of Star Anise.
17. Prepare 4 of Curry Leaves.
18. You need 2 of Bay Leaves.
19. Prepare 1 of Cinnamon Stick.
20. You need 1 Tsp of Fenugreek Seeds.
21. Prepare 2 of Tsps Ground Corriander.
22. Prepare 2 of Tsps Ground Cumin.
23. Prepare 1 Tsp of Garam Masala.
24. It's 1 Tsp of Ground Tumeric.
25. You need of Fresh or dried chili.
26. Prepare to taste of Salt.
27. You need to taste of Pepper.

Each and every bite is full of cozy fall flavors, tender chickpeas, and sweet creamy pumpkin. The best thing about this recipe is that it's very easy to make. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Bring to the boil, then add the pumpkin and chickpeas.

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.

Check occasionally and add a splash of water if it looks a bit dry. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Heat a non-stick frying pan over a medium-high heat. Creamy pumpkin chickpea coconut curry with cashews and broccoli. I like to get festive and make at least one pumpkin dish every fall.