So that you could be getting ready Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipes for your family but this tips may be helpful.
Never cook these items in an Air Fryer
In the previous couple of years, Air Fryers have change into extremely popular in addition to an important kitchen equipment. Basically an amped-up countertop convection oven, it is quite incessantly beneficial by cooking consultants to organize frozen food, bake cookies, and even fry bacon, rooster and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has so much much less fats. This cooking technique might also reduce down on a few of the other dangerous results of oil frying.
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We hope you got insight from reading it, now let’s go back to pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. To make pumpkin, chickpea & zucchini curry (vegan/vegetarian) you only need 27 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Use 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Provide 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Use 1 Can (400 gm) Tomatoes
- Use 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Provide 4 Cardamom Pods
- Prepare 3 Cloves
- Use 2 Star Anise
- Provide 4 Curry Leaves
- Use 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Provide 1 Tsp Fenugreek Seeds
- Provide 2 Tsps Ground Corriander
- You need 2 Tsps Ground Cumin
- You need 1 Tsp Garam Masala
- You need 1 Tsp Ground Tumeric
- Use Fresh or dried chili
- Get to taste Salt
- Take to taste Pepper
Steps to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- 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
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