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Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

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