Here is how Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) can help you in weight reduction
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We hope you got benefit 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):
- Prepare Butternut Pumpkin (600gms)
- Prepare Zucchini
- Provide Tomatoes
- Prepare Baby Spinach
- Prepare Brown Onion
- Provide Garlic Clove
- Prepare Fresh Ginger grated
- Use Vegetable Stock
- Prepare Chickpeas
- Prepare Tomatoes
- You need Coconut (or Greek) yoghurt
- Provide Olive Oil (or vegetable oil)
- Get The Spices
- Provide Cardamom Pods
- Prepare Cloves
- Take Star Anise
- Take Curry Leaves
- You need Bay Leaves
- Use Cinnamon Stick
- You need Fenugreek Seeds
- You need Tsps Ground Corriander
- Use Tsps Ground Cumin
- Provide Garam Masala
- Take Ground Tumeric
- You need Fresh or dried chili
- You need Salt
- Take Pepper
Instructions 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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