How to Make 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. In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft. The best thing about this recipe is that it's very easy to make. You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

1. It's 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. You need 1 of Garlic Clove.
7. Prepare 1 Tbs of Fresh Ginger grated.
8. You need 500 mls of Vegetable Stock.
9. It's 1 Can (240 gm) of Chickpeas.
10. You need 1 Can (400 gm) of Tomatoes.
11. It's 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. Prepare 4 of Cardamom Pods.
15. You need 3 of Cloves.
16. It's 2 of Star Anise.
17. It's 4 of Curry Leaves.
18. Prepare 2 of Bay Leaves.
19. You need 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. It's 1 Tsp of Garam Masala.
24. You need 1 Tsp of Ground Tumeric.
25. Prepare of Fresh or dried chili.
26. Prepare to taste of Salt.
27. Prepare to taste of Pepper.

I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Bring to the boil, then add the pumpkin and chickpeas. Check occasionally and add a splash of water if it looks a bit dry. Creamy pumpkin chickpea coconut curry with cashews and broccoli.

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.

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. 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.