How to Make Yummy Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Recipe. Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep!

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. Make ready of Butternut Pumpkin (600gms).
2. Make ready of Zucchini.
3. You need of Tomatoes.
4. Prepare of Baby Spinach.
5. You need of Brown Onion.
6. Prepare of Garlic Clove.
7. Prepare of Fresh Ginger grated.
8. It’s of Vegetable Stock.
9. Take of Chickpeas.
10. Make ready of Tomatoes.
11. It’s of Coconut (or Greek) yoghurt.
12. Prepare of Olive Oil (or vegetable oil).
13. You need of The Spices.
14. You need of Cardamom Pods.
15. You need of Cloves.
16. It’s of Star Anise.
17. Make ready of Curry Leaves.
18. It’s of Bay Leaves.
19. It’s of Cinnamon Stick.
20. Make ready of Fenugreek Seeds.
21. Prepare of Tsps Ground Corriander.
22. Make ready of Tsps Ground Cumin.
23. It’s of Garam Masala.
24. Take of Ground Tumeric.
25. You need of Fresh or dried chili.
26. Make ready of Salt.
27. It’s of Pepper.

This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day.Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING.It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet.A vegan pumpkin chickpea curry for a simple, seasonal autumn meal.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) instructions

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.

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