Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Recipe by Nikki Alicia
 Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) Share its first Cooksnap! Approx 300 calories per serve (approx 40gms Carbs, 4gms Fat & 10gms Protein) Serve with Cauliflower Rice Approx 300 calories per serve (approx 40gms Carbs, 4gms Fat & 10gms Protein) Serve with Cauliflower Rice Ingredients 40mins 3 Cloves The Spices to taste Pepper to taste Salt Fresh or dried chili 1 Tsp Ground Tumeric 1 Tsp Garam Masala 2 Tsps Ground Cumin 2 Tsps Ground Corriander 1 Tsp Fenugreek Seeds 1 Cinnamon Stick 2 Bay Leaves 4 Curry Leaves 2 Star Anise 1/2 Butternut Pumpkin (600gms) 4 Cardamom Pods 2 Tbs Olive Oil (or vegetable oil) 2 Tbs Coconut (or Greek) yoghurt 1 Can (400 gm) Tomatoes 1 Can (240 gm) Chickpeas 500 mls Vegetable Stock 1 Tbs Fresh Ginger grated 1 Garlic Clove 1 Brown Onion 2 handfuls Baby Spinach 2 Tomatoes 1 Zucchini 3 Cloves The Spices to taste Pepper to taste Salt Fresh or dried chili 1 Tsp Ground Tumeric 1 Tsp Garam Masala 2 Tsps Ground Cumin 2 Tsps Ground Corriander 1 Tsp Fenugreek Seeds 1 Cinnamon Stick 2 Bay Leaves 4 Curry Leaves 2 Star Anise 1/2 Butternut Pumpkin (600gms) 4 Cardamom Pods 2 Tbs Olive Oil (or vegetable oil) 2 Tbs Coconut (or Greek) yoghurt 1 Can (400 gm) Tomatoes 1 Can (240 gm) Chickpeas 500 mls Vegetable Stock 1 Tbs Fresh Ginger grated 1 Garlic Clove 1 Brown Onion 2 handfuls Baby Spinach 2 Tomatoes 1 Zucchini Cooking Instructions 40mins 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 1 Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes 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) 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 3 Add all vegetables minus the Spinach and stir 4 Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil 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 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 Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 01, 2019 11:41 Melbourne, Australia Food, food, glorious food!!! Lover of all food! Trying to be adventurous with a low(ish) carb, plant based diet during the week.. Eating everything else on the weekend 😂 I'm a huge Curry lover! Curries from all over the world. I could literally eat Curry for breakfast, lunch and dinner. Most of the curries I make are just from ingredients I have in my house at the time that need to be used or dishes I've eaten while travelling. Comments (4) Similar Recipes Aubergine and Chickpea Curry Aubergine and Chickpea Curry This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc jacqueline.sarah.x Vegetarian Curry with Chickpeas Vegetarian Curry with Chickpeas This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious. Since the original recipe is vegetarian, I use olive oil, but you could substitute with butter. The cinnamon stick is used to add fragrance. If you don't have a cinnamon stick, substitute with about 1 teaspoon cinnamon. Recipe by crann cookpad.japan Summer Veggie Curry Summer Veggie Curry This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux. Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty. If you add potatoes (or kabocha squash), cook them through, then add when you add the roux. Adjust the amount of water to taste. Recipe by Mawaru7 cookpad.japan Aubergine and Chickpea Curry Aubergine and Chickpea Curry This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc jacqueline.sarah.x Aubergine and Chickpea Curry Aubergine and Chickpea Curry This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc jacqueline.sarah.x Vegetarian Curry with Chickpeas Vegetarian Curry with Chickpeas This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious. Since the original recipe is vegetarian, I use olive oil, but you could substitute with butter. The cinnamon stick is used to add fragrance. If you don't have a cinnamon stick, substitute with about 1 teaspoon cinnamon. Recipe by crann cookpad.japan Vegetarian Curry with Chickpeas Vegetarian Curry with Chickpeas This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious. Since the original recipe is vegetarian, I use olive oil, but you could substitute with butter. The cinnamon stick is used to add fragrance. If you don't have a cinnamon stick, substitute with about 1 teaspoon cinnamon. Recipe by crann cookpad.japan Summer Veggie Curry Summer Veggie Curry This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux. Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty. If you add potatoes (or kabocha squash), cook them through, then add when you add the roux. Adjust the amount of water to taste. Recipe by Mawaru7 cookpad.japan Summer Veggie Curry Summer Veggie Curry This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux. Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty. If you add potatoes (or kabocha squash), cook them through, then add when you add the roux. Adjust the amount of water to taste. 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