Zucchini, Pumpkin and Chickpea Curry

In a effort to cut back on our meat consumption, I’ve been incorporating more meatless meals into our diet.  It can be a challenge creating meals that are satisfying enough that meat isn’t missed.   I’ve found that that’s the key is to make sure the meals are outstanding and it bold on flavor.   This recipe has been sitting in the archives for quite a while; I somehow forgot to post it. I’ve made this exact recipe quite a few times for my family and it’s always a home run. I combined a medley of my favorite vegetables and cooked in a curry broth. I’ve made this with and without the coconut milk but prefer it with the coconut milk. It almost makes me not miss meat…almost! I used pumpkin, zucchini, spinach and chick peas, but you can use any combination of vegetables that you love.

Pumpkin, Zucchini, Spinach and Chick Pea Curry
2 tbsp curry powder
1 tsp cumin
3 tbsp water
2 tbsp canola oil
1 tbsp crushed garlic
1 tsp crushed ginger
½ scotch bonnet or wiri wiri pepper(seed removed)
10 sprigs thyme
2 cups vegetable stock
1 zucchini cut in half lengthwise, then into ½ inch pieces
1-15 oz can chick peas
2 cups pumpkin diced into 1 inch pieces
3 cups spinach
1 ½ cup coconut milk
1 tsp salt
Make a curry paste by mixing curry powder, cumin and water in a small bowl. Place a large heavy bottom pot over medium heat and heat oil until hot. Add curry paste and cook for 5 minutes, stirring occasionally. Next add garlic and ginger and cook until fragrant, about a minute. Add pepper, thyme, chick peas and vegetable broth and bring to a boil; cook for 10 minutes then add zucchini and pumpkin. Cook until pumpkin and zucchini are tender, about 10 minutes then add coconut milk and spinach. Cook for an additional 10 minutes then add salt. Remove from heat and then serve over rice.