Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my entire life.
Moroccan Pumpkin & Chickpea Stew is filled with warm spices, heart healthy produce, and protein rich chickpeas for a warm, cozy lunch or dinner that's both hearty and delicious! Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Make ready 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Make ready 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Get The Spices
- Make ready 4 Cardamom Pods
- Prepare 3 Cloves
- Take 2 Star Anise
- Make ready 4 Curry Leaves
- Get 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Take 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Make ready to taste Salt
- Take to taste Pepper
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil.
Steps 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
Want to know what to do with chickpeas? A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or. Pumpkin, Chickpea, and Red Lentil Stew. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe.
So that is going to wrap it up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
