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

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food. A vegan pumpkin chickpea stew for a simple, seasonal autumn meal.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) 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. This pumpkin chickpea cashew curry is creamy, flavorful, and–best of all–so easy to prepare. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve it.

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

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

Before the month is overtaken with the. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe. This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. 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.

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.

Crispy chickpeas are great on the go since they don’t require refrigeration or utensils. What’s not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. You need to give this Spanish pumpkin and chickpea stew a try! It’s so comforting, satisfying and easy to make.

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