Easiest Way to Cook Tasty Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

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

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) very diverse and have ideal taste that unique. Some types of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipes are also enough easy to process and do not take long. Though not everyone likes Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) food, nowadays some people are got attached and like the various Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) foods available. This could be visible from the number of restaurants that prepare Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) as one of the dish. You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.

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

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

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

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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