Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). To freeze, simply let the stew cool completely and store in freezer safe multi-use glass containers (affiliate link) leaving ½ inch head space for expansion. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Pumpkin is truly a fall superfood packed with vitamin A, C, E and potassium and fiber. It adds that flavor that we all know and love it everything, plus gives baked goods like these pumpkin bars a really nice texture! ingredients for pumpkin chickpea blondies. garbanzo beans (aka chickpeas) pumpkin puree; pumpkin pie spice or cinnamon Bring to the boil, then add the pumpkin and chickpeas. Check occasionally and add a splash of water if it looks a bit dry.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

To freeze, simply let the stew cool completely and store in freezer safe multi-use glass containers (affiliate link) leaving ½ inch head space for expansion. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. So your Wednesday night plans should be as follows… check the pantry for chickpeas, pumpkin…and butter.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I've loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):

{Prepare 1/2 of Butternut Pumpkin (600gms).
{Prepare 1 of Zucchini.
{Make ready 2 of Tomatoes.
{Make ready 2 handfuls of Baby Spinach.
{Take 1 of Brown Onion.
{Make ready 1 of Garlic Clove.
{Get 1 Tbs of Fresh Ginger grated.
{Get 500 mls of Vegetable Stock.
{Prepare 1 Can (240 gm) of Chickpeas.
{Prepare 1 Can (400 gm) of Tomatoes.
{Prepare 2 Tbs of Coconut (or Greek) yoghurt.
{Take 2 Tbs of Olive Oil (or vegetable oil).
{Get of The Spices.
{Get 4 of Cardamom Pods.
{Get 3 of Cloves.
{Make ready 2 of Star Anise.
{Prepare 4 of Curry Leaves.
{Prepare 2 of Bay Leaves.
{Take 1 of Cinnamon Stick.
{Make ready 1 Tsp of Fenugreek Seeds.
{Prepare 2 of Tsps Ground Corriander.
{Prepare 2 of Tsps Ground Cumin.
{Make ready 1 Tsp of Garam Masala.
{Take 1 Tsp of Ground Tumeric.
{Make ready of Fresh or dried chili.
{Get to taste of Salt.
{Get to taste of Pepper.

The best thing about this recipe is that it's very easy to make. I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Pour broth over all in cooker.

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.

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the. 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. Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Reduce the heat, stir in the broccoli, and cover the pan.

So that's going to wrap it up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!