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The ingredients needed to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Provide 2 Tomatoes
- Provide 2 handfuls Baby Spinach
- Take 1 Brown Onion
- You need 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- You need 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Use 2 Tbs Olive Oil (or vegetable oil)
- Use The Spices
- Prepare 4 Cardamom Pods
- Provide 3 Cloves
- You need 2 Star Anise
- Prepare 4 Curry Leaves
- Use 2 Bay Leaves
- Use 1 Cinnamon Stick
- Provide 1 Tsp Fenugreek Seeds
- You need 2 Tsps Ground Corriander
- Get 2 Tsps Ground Cumin
- Provide 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- You need Fresh or dried chili
- Get to taste Salt
- Get to taste Pepper
Instructions 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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