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The ingredients needed to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Provide 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Take 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Use 500 mls Vegetable Stock
- Use 1 Can (240 gm) Chickpeas
- Provide 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Take 2 Tbs Olive Oil (or vegetable oil)
- Provide The Spices
- Take 4 Cardamom Pods
- Get 3 Cloves
- Provide 2 Star Anise
- Get 4 Curry Leaves
- Use 2 Bay Leaves
- Use 1 Cinnamon Stick
- You need 1 Tsp Fenugreek Seeds
- You need 2 Tsps Ground Corriander
- Provide 2 Tsps Ground Cumin
- Use 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- You need Fresh or dried chili
- Prepare to taste Salt
- Use 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
What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. This delicious pumpkin and chickpea curry is an easy and inexpensive dinner to make. The spices are mild, adding flavour without heat, so it's a perfect curry for kids. Turn this into a vegan curry by leaving.
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