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

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