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Before you jump to Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about any article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Occasionally, though, the last thing you want is to have to make meals from scratch. Sometimes all you desperately want is to go to the drive through and get home as soon as possible. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants around are trying to “healthy up” their choices. Here is the way to find healthy food choices at the drive through.
Visit a drive through in a place who has made it a practice to offer healthier options to people. Arby’s for instance, is void of burgers. You can eat roast beef sandwiches, wraps and salads instead. While Wendy’s has offered hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Most fast food dining places do not stoop to the unhealthy lows seen at McDonalds.
Simple logic states that the proper way to lose fat and get healthy is to ban fast food from your diet entirely. Most of the time this is a good concept but if you make great choices, there’s no reason you can’t visit your drive through from time to time. Sometimes the best thing is to let another person create your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Provide 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Prepare 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Provide 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Prepare 2 Tbs Coconut (or Greek) yoghurt
- You need 2 Tbs Olive Oil (or vegetable oil)
- Use The Spices
- Use 4 Cardamom Pods
- Use 3 Cloves
- Use 2 Star Anise
- Get 4 Curry Leaves
- Get 2 Bay Leaves
- Provide 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- You need 2 Tsps Ground Corriander
- Get 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Use Fresh or dried chili
- Provide to taste Salt
- Get to taste Pepper
Steps 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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