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Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

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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. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.

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