Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Prepare 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Get 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Take 4 Cardamom Pods
- Get 3 Cloves
- Prepare 2 Star Anise
- Take 4 Curry Leaves
- Prepare 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Prepare to taste Salt
- Take to taste Pepper
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Protein-packed with chickpeas, sweetened naturally by dates + a good chunk of your daily soluble I actually intended for it to be more pumpkin-y, but this variation was PERFECT and I can't settle for. 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.
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
This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin! I'm having my annual trepidation about pumpkin season. You need to give this Spanish pumpkin and chickpea stew a try! It's so comforting, satisfying and easy to make. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices?
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