Zucchini and Romanesco cabbage curry with chickpeas

A delicious vegetarian curry made from butternut squash, romaesco cabbage and chickpeas.

When the cold comes back, I really like to make vegetable curries, it's easy to make and very comforting. Always looking for new ideas, I found Rock the pretzel recipe in Pintrest, I was immediately attracted and quickly put it on the menu with some modifications 🙂

The result is a delicious vegetarian curry, creamy and full of flavor! I really liked this complete dish, the darling a little less because I did not appreciate the taste of Romanesco cabbage, so if you are not a fan, do not hesitate to replace it with another vegetable: spinach as in the original recipe, chard, carrots, etc.

Curry Pumpkin

Pumpkin and Chickpea Curry Recipe

Zucchini and Romanesco cabbage curry with chickpeas

A delicious vegetarian curry!

Preparation time: twenty minutes

Cooking time: fifty minutes

Total time: 1 hour 10 minutes

Type of plate: Main dish

kitchen: Indian

portions: 4 people

  • Finely chop the onion, peel the garlic and squeeze it. Casca the coriander, save the stems and cut the leaves. Drain and rinse the chickpeas.

  • Peel the pumpkin and cut it into small dice. Spread the romanesco cabbage flowers.

  • Heat a little oil in a thick bottom pan and brown the onion and garlic. Add the coriander stems and curry paste, mix well and cook for 3/4 minutes.

  • Add pumpkin, romanesco cabbage, chickpeas and coconut milk. Moisten with water at height and add the cubic broth. Bring to a boil, then lower the heat and simmer covered for 35 minutes.

  • Stir occasionally and add more water as needed.

  • At the end of cooking, add the peas and adjust the seasoning. Cook for another 2 minutes and serve with basmati rice.

Pumpkin and chickpea curry