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

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. A vegan pumpkin chickpea stew for a simple, seasonal autumn meal.

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 pumpkin chickpea cashew curry is creamy, flavorful, and--best of all--so easy to prepare. Before the month is overtaken with the. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.

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

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

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

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.

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