How to Cook Delicious Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

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

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve that.

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

  1. Prepare 1/2 of Butternut Pumpkin (600gms).
  2. It’s 1 of Zucchini.
  3. You need 2 of Tomatoes.
  4. Prepare 2 handfuls of Baby Spinach.
  5. You need 1 of Brown Onion.
  6. You need 1 of Garlic Clove.
  7. You need 1 Tbs of Fresh Ginger grated.
  8. Prepare 500 mls of Vegetable Stock.
  9. Prepare 1 Can (240 gm) of Chickpeas.
  10. It’s 1 Can (400 gm) of Tomatoes.
  11. You need 2 Tbs of Coconut (or Greek) yoghurt.
  12. You need 2 Tbs of Olive Oil (or vegetable oil).
  13. It’s of The Spices.
  14. Prepare 4 of Cardamom Pods.
  15. You need 3 of Cloves.
  16. Prepare 2 of Star Anise.
  17. Prepare 4 of Curry Leaves.
  18. Prepare 2 of Bay Leaves.
  19. It’s 1 of Cinnamon Stick.
  20. Prepare 1 Tsp of Fenugreek Seeds.
  21. Prepare 2 of Tsps Ground Corriander.
  22. You need 2 of Tsps Ground Cumin.
  23. You need 1 Tsp of Garam Masala.
  24. It’s 1 Tsp of Ground Tumeric.
  25. You need of Fresh or dried chili.
  26. Prepare to taste of Salt.
  27. You need to taste of Pepper.

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.

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