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