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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 cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) you need 27 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- You need Butternut Pumpkin (600gms)
- Prepare Zucchini
- Take Tomatoes
- Take Baby Spinach
- Use Brown Onion
- Use Garlic Clove
- Use Fresh Ginger grated
- Use Vegetable Stock
- Provide Chickpeas
- Get Tomatoes
- Take Coconut (or Greek) yoghurt
- Use Olive Oil (or vegetable oil)
- Use The Spices
- Prepare Cardamom Pods
- You need Cloves
- Use Star Anise
- Take Curry Leaves
- Use Bay Leaves
- Get Cinnamon Stick
- Provide Fenugreek Seeds
- Take Tsps Ground Corriander
- Use Tsps Ground Cumin
- You need Garam Masala
- Get Ground Tumeric
- Take Fresh or dried chili
- Use Salt
- Use 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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