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VEGETARIAN CURRY OF CHICKPEA, MUSHROOM AND PUMPKIN CURRY.

Mushroom, pumpkin, and chickpea. an easy vegetarian dish for a meatless meal you can add to your weekly menu.

The recipe inspiration for this chickpea-pumpkin curry comes from Indian curries I’ve cooked at home.

With the consistency of a stew and the button mushrooms with its meaty texture, this vegetarian dish is a regular dinner option in my meal plans for the family.

So if you are wondering what to do tonight or planning your meals for the week, try this mixed vegetable curry for a change.

3  main carbs you can serve with the healthy vegetable curry.

  • A bowl of rice.
  • Any type of flatbread(naan, pita, roti, tortillas)
  • Your favourite bread(regular white bread, baguette, etc.) 
Mushroom, pumpkin, and chickpea. an easy vegetarian dish for a meatless meal you can add to your weekly menu.
  • How I served the mixed vegetable one-pot meal.
    • When you make this vegetarian/vegan dish, you’ll be making more than you need for a single meal.
    • Since I knew there would be extra, I transferred half of the portions to a foil container and froze it to serve on another day.  
    • Serve this saved portion of the mushroom, chickpea and pumpkin curry with rice.
  • Can I replace canned chickpeas and mushrooms with fresh ingredients?
    • Yes, you can.
    • I’m using canned mushrooms and chickpeas as I want to make this curry a quick meal but you can use fresh ingredients as well.
    • If you are going to use fresh ingredients then you will need to soak the chickpeas overnight.
Mushroom, pumpkin, and chickpea curry wrapped in a flat bread.

All you need to make this delicious vegan, vegetarian meal is a large pot.

Easy canned button mushroom curry with gravy.

Oyster mushroom-green bean stir-fry.

Sri Lankan vegetarian chickpea curry.

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil
1 large onion finely sliced
4 garlic cloves minced
2 green chillies split in the middle
1-2 bay leaves
1-star anise
1/2 teaspoon turmeric powder
1 teaspoon unroasted curry powder(or make your own)
1 teaspoon red chilli flakes
1 cube vegetable stock
1 can of diced tomato(if you are using fresh tomatoes take 3 medium-sized, blitz it for 5 seconds and use).
250-300g pumpkin cut into 1-inch cubes
1 can of button mushrooms(cut them in half)
1 can of chickpeas
1 cup of water
1 tablespoon of honey(optional but a pinch of sweetness balances off the spices in this dish)
1/2 cup of thick coconut milk

Place a large pan over medium heat, pour in oil(3 tbsp) and add the onions, garlic(4 cloves minced), green chillies (2). sauté for 3-5 minutes.

Add bay leaf(1-2), star anise(1), turmeric(1/2tsp), unroasted curry powder(1 tsp), chilli flakes(1 tsp)and combine.

Add the vegetable bouillon(1 cube) and the diced tomato(1 can) and continue to cook over low-medium heat.

Add the Pumpkin, halved mushrooms(1 can) and the drained chickpeas. cook for 10 minutes.

Pour in the water, season with salt and let the curry slowly simmer for a further 10 minutes.
Add the honey to the curry and combine.

Finally, pour in the coconut milk and continue to slow simmer for a further 15-20 minutes or until you have a thick gravy. taste and season accordingly

Mushroom, pumpkin, and chickpea. an easy vegetarian dish for a meatless meal you can add to your weekly menu. #vegetarian#vegan #glutenfree #lowcarb #meals #dinner #lunch

vegetarian-mushroom, pumpkin, chickpea curry.

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

MUSHROOM, PUMPKIN AND CHICKPEA CURRY. AN EASY VEGETARIAN DISH FOR A MEATLESS MEAL YOU CAN ADD TO YOUR WEEKLY MENU.

Ingredients

Instructions

    Place a large pan over medium heat, pour in oil(3tbs) and add the onions, garlic(4 cloves minced), green chilies(2). sauté for 3-5 minutes.

    Add bay leaf(1-2), star anise(1), turmeric(1/2tsp), unroasted curry powder(1 tsp), chilli flakes(1 tsp)and combine.

    Add the vegetable bouillon(1 cube) and the diced tomato(1 can) and continue to cook over low-medium heat.

    Add the Pumpkin, halved mushrooms(1 can) and the drained chickpeas. cook for 10 minutes.

    Pour in the water, season with salt and let the curry slow simmer for a further 10 minutes.Add the honey to the curry and combine.

    Finally, pour in the coconut milk and continue to slow simmer for a further 15-20 minutes or until you have a thick gravy. taste and season accordingly

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