How to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) tasty

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)! A quick and easy dinner that is ready in under 30 minutes! When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties. Preparing the pumpkin will be the hardest part of this recipe. The curvy shape is a bit odd and the skin is harder than some other winter squashes. The best thing about this recipe is that it's very easy to make.

I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Bring to the boil, then add the pumpkin and chickpeas.

You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) with 27 Ingredients and 5 steps. See the following guide!

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

Check occasionally and add a splash of water if it looks a bit dry. This vegan Pumpkin Chickpea Curry recipe is easy, healthy, rich in protein and delicious. It's great for meal prep and very comforting! Curry is my favorite dish ever, especially when it has pumpkin and chickpeas in it.

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.

When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Heat a non-stick frying pan over a medium-high heat. Creamy pumpkin chickpea coconut curry with cashews and broccoli. I like to get festive and make at least one pumpkin dish every fall. If I had to choose my all-time favourite, it would have to be this one, right here.