Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). A vegan pumpkin chickpea stew for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. I’ve switched out coconut oil primarily for olive oil.
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 cook it.
Ingredients of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
- Prepare 1/2 of Butternut Pumpkin (600gms).
- Prepare 1 of Zucchini.
- Prepare 2 of Tomatoes.
- You need 2 handfuls of Baby Spinach.
- You need 1 of Brown Onion.
- It’s 1 of Garlic Clove.
- It’s 1 Tbs of Fresh Ginger grated.
- You need 500 mls of Vegetable Stock.
- It’s 1 Can (240 gm) of Chickpeas.
- Prepare 1 Can (400 gm) of Tomatoes.
- It’s 2 Tbs of Coconut (or Greek) yoghurt.
- Prepare 2 Tbs of Olive Oil (or vegetable oil).
- It’s of The Spices.
- You need 4 of Cardamom Pods.
- You need 3 of Cloves.
- You need 2 of Star Anise.
- You need 4 of Curry Leaves.
- It’s 2 of Bay Leaves.
- You need 1 of Cinnamon Stick.
- Prepare 1 Tsp of Fenugreek Seeds.
- You need 2 of Tsps Ground Corriander.
- It’s 2 of Tsps Ground Cumin.
- It’s 1 Tsp of Garam Masala.
- It’s 1 Tsp of Ground Tumeric.
- You need of Fresh or dried chili.
- Prepare to taste of Salt.
- 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. 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.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) instructions
- 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.
What’s not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? 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. Crispy chickpeas are great on the go since they don’t require refrigeration or utensils. You need to give this Spanish pumpkin and chickpea stew a try! It’s so comforting, satisfying and easy to make.