Buckle up foodies, it’s fusion time…
Yes my pumpkin obsession + my new relationship with chickpea and zucchini falafel + my undying ❤️ for all things curry has lead to this all-veggie, all-healthy, food fusion extravaganza. We have Indian, Middle Eastern and a little bit of my own randomness swirled up in here but the result is nothing short of extraordinary.
This meal is all about the sauce. And meals with sauce as the star of the recipe are, as I’m sure you can agree, the best kind. And simple a curry sauce made from pureed pumpkin and coconut milk(and swirled together with onions that have been sautéed with ginger garlic and curry powder) is a magical sauce. All the flavours of a simple curry blended with coconut milk and pumpkin – this is vegetarian food love at its best!
And then, into this Pumpkin curry sauciness, comes these delicious zucchini and chickpea falafel and voila, a delicious, wholesome, and vegetarian meal is born!
Because recently I’ve been playing around with the idea of have an evening meal without meat which, for a dedicated carnivore such as myself, has been a little strange. Sure I love all things vegetable, and I’m at my happiest when my plate is loaded full of vegetables, legumes, pulses and grains but usually when they are a sidekick to the star of the meal which = a meat of some kind.
But, seeing as I’m constantly trying to eat as healthily a possible – without resorting to a plate of green leaves (I’m looking at you kale!), or diving into the world of chia seeds and smoothies – and always on the look out for new and exciting recipes for this here blog, the whole vegetarian for dinner things has happened.
And, I’m enjoying it. No, really!
And now it has somehow become a bit of a challenge: a challenge to create flavoursome, delicious, plate-licking, meat devoid food that is:
- quick and easy to make
- doesn’t contain an arm-length list of ingredients
- the short list of ingredients are easy to find, already in you pantry kind of times; and
- is the sort of food that people like me – those wary of meals not containing meat – would actually consider eating.
And I think this recipe ticks all those boxes. Let me break it down for you…
Quick and Easy
From start to finish this recipe is going to take about 30 minutes of active cooking time which, for a stomach filling, soul-soothing meal like this is pretty quick, you agree? The cooking of the pumpkin and allowing it to cool may add a little time (I ran it under cold water to cool it down quicker – about 3 minutes – to save time)
The only thing that will extend the time is if you do not have the falafel made already. These take about 15 minutes to make and around 35 minutes to cook so it is advised you make these in advance so they are ready to go during the week when dinner prep and cooking needs to be as quick and simple as it possibly can be.
Alternatively you can use store bought falafels but I will add that without the added zucchini that these ones have, the chickpea flavour may be a little overpowering, and the texture a little too dense for this meal. However, try it either way and report back in the comments if you did use regular falafel – I want to know!
No long list of ingredients
- coconut milk
- Curry powder
- zucchini and chickpea falafel
That’s it. 7 Ingredients – score!
Easy to find, in you pantry ingredients
See the items above. Nothing weird and wonderful there.
Even non-vegetarians will enjoy this
Meat lovers of the world, you may find the idea of a meatless dinner a strange concept – scary almost – but throw this meal together and tell me it was not (at least) an acceptable alternative. With all that creamy, spice-ladened sauce and those filling (not to mention nutritious) falafel who could refuse?
Then again, if it does not provide you with food-filling pleasure then let me know in the comments and I will continue my vegetarian dinner challenge!
Until next time my friends, bon appetite!
Chickpea & Zucchini Falafel with Pumpkin Curry Sauce
Prep Time: 15 mins || Cook Time: 20 mins || Serves 4
- 500g Pumpkin/butternut squash, coarsely chopped
- 600ml coconut milk
- 1 large onion, coarsely chopped
- 5 cloves garlic, minced
- 1 tbsp minced ginger
- 11/2 tbsp curry powder
- 1 batch of cooked chickpea & zucchini falafel
- Place the pumpkin in a pan of water and bring to the boil. Lower to a simmer and cook for 5 – 10 minutes or until the pumpkin is soft. Drain and allow to cool. When cool, place the pumpkin into a food processor with all but 1/4 cup of the coconut milk and blend into a smooth creamy sauce.
- In a large pan or skillet over medium heat, sauté the onion in a little oil until soft and translucent (about 5 minutes). Add the garlic and ginger and cook for another minute. Add the curry powder, and stir constantly for a minute until all the onion is coated and the pan is fragrant.
- Add the remaining 1/4 cup of coconut milk, stirring vigorously so it combines with the curried onions, be sure to scrape and bits from the base of the pan. Add the pumpkin sauce and bring to the boil, stirring occasionally. Add the falafel and stir to combine. Cook for another few minutes until the falafel are heated through.
- Serve with steamed rice or quinoa.