Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life. They are nice and they look fantastic.
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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Make ready 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Prepare 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Get 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Take 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Take 4 Curry Leaves
- Prepare 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Prepare 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Take to taste Salt
- Prepare to taste Pepper
It's a rich, creamy curry that you can eat on its own. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Pumpkin, Chickpea, and Red Lentil Stew. This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour.
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
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Chickpea seeds are high in protein. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit.
So that is going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
