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Ingredient
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
Introduce
Chef :
Nikki AliciaPumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
Approx 300 calories per serve
(approx 40gms Carbs, 4gms Fat & 10gms Protein)
Serve with Cauliflower Rice
Ingredient
Cooking time :
40mins
1
Zucchini
1 Can (400 gm)
Tomatoes
2 handfuls
Baby Spinach
1 Tbs
Fresh Ginger grated
500 mls
Vegetable Stock
1 Can (240 gm)
Chickpeas
3
Cloves
1 Tsp
Fenugreek Seeds
1 Tsp
Garam Masala
1 Tsp
Ground Tumeric
to taste
Salt
to taste
Pepper
Cooking instructions
* Step 1
Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes
* Step 2
Add all Spices to pan and and fry for a minute or 2 (or until fragrant)
* Step 3
Add all vegetables minus the Spinach and stir
* Step 4
Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil
* Step 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
Note: if there is a photo you can click to enlarge it
Tag
Vegetarian
Zucchini
Butternut Pumpkin (600gms)
zucchini
tomatoes
baby spinach
Brown Onion
Garlic Clove
fresh ginger grated
vegetable stock
chickpeas
Coconut (or Greek) yoghurt
Olive Oil or Vegetable Oil
cardamom pods
cloves
star anise
Curry leaves
Bay leaves
cinnamon stick
fenugreek seeds
Tsps Ground Corriander
Tsps Ground Cumin
garam masala
ground tumeric
Salt
Pepper
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2. Fill Your Plate With Beans and Leafy Greens
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4. Taste the Rainbow
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6. Eat More Plants
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8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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