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

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties. Preparing the pumpkin will be the hardest part of this recipe.

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. 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. It's 2 of Tomatoes.
4. You need 2 handfuls of Baby Spinach.
5. It's 1 of Brown Onion.
6. It's 1 of Garlic Clove.
7. It's 1 Tbs of Fresh Ginger grated.
8. It's 500 mls of Vegetable Stock.
9. You need 1 Can (240 gm) of Chickpeas.
10. Prepare 1 Can (400 gm) of Tomatoes.
11. Prepare 2 Tbs of Coconut (or Greek) yoghurt.
12. Prepare 2 Tbs of Olive Oil (or vegetable oil).
13. It's of The Spices.
14. You need 4 of Cardamom Pods.
15. It's 3 of Cloves.
16. It's 2 of Star Anise.
17. You need 4 of Curry Leaves.
18. Prepare 2 of Bay Leaves.
19. It's 1 of Cinnamon Stick.
20. It's 1 Tsp of Fenugreek Seeds.
21. You need 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. It's of Fresh or dried chili.
26. It's to taste of Salt.
27. It's to taste of Pepper.

Bring to the boil, then add the pumpkin and chickpeas. 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.

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.

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. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil.