Recipe: Appetizing Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

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Before you jump to Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got benefit 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 need 27 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):

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