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

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

I added garlic, onions, pumpkin, coconut milk, chickpeas, and spinach. Anyways, there's no rule, so feel free to add any vegetables. Pumpkin Chickpea Salad with Feta Chickpea Water Mayonnaise. You can cook 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)

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

I think I have just invented a new thing. We will get to the chickpea water mayonnaise in a minute because you really DO NOT want to miss it. Roasting the pumpkin brings out so much flavour and the soup is naturally gluten free. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce.

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.

Heat a non-stick frying pan over a medium-high heat. Bring to the boil, then add the pumpkin and chickpeas. Check occasionally and add a splash of water if it looks a bit dry. Creamy pumpkin chickpea coconut curry with cashews and broccoli. I like to get festive and make at least one pumpkin dish every fall.