Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegan chickpea curry with pickles 🌱. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Vegan chickpea curry with pickles 🌱. I love spicy curries and this is an absolute favourite. It's spicy, sweet and sour and I served with quick pickled red onion and red chilli, fresh coriander, pomegranate and lots of lemon.
Vegan chickpea curry with pickles 🌱 is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Vegan chickpea curry with pickles 🌱 is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan chickpea curry with pickles 🌱:
- Make ready 1 spring of fresh curry leaves
- Take 1 chickpeas
- Take 1 small onion - chopped
- Prepare 2 teaspoons oil
- Prepare 1 star anise
- Take 3 black cardamon pods
- Get 3 green cardamon pods
- Make ready Sweet potato - cubed
- Get 1 flat teaspoon cumin seeds
- Prepare 1 flat teaspoon tumeric
- Prepare 3 garlic cloves - crushed
- Take 1 inch thumb of ginger - crushed
- Take 1 lemon
- Prepare Bunch coriander
- Take 3 green chillis
- Take Pickled red onion (see recipe)
- Prepare A few teaspoons of fresh pomegranate seeds
- Make ready 1 teaspoon amchoor (sour mango powder)
- Get 1 sprinkle of sev (if you wish)
- Prepare Chopped red chilli (marinated in a little white vinegar)
Chickpea Spinach Curry - quick, easy, gluten-free, nutritious and vegan curry made with minimal spices in a tomato-based sauce. Chana Palak goes well with rice or any flatbread. Chickpeas - chickpeas are the star here. They add fibre, protein, texture and keep the curry filling!
Steps to make Vegan chickpea curry with pickles 🌱:
- Put a cross on the top of the tomatoes and put in. Bowl covered with boiling water - this will make it easy to remove the skins later. Cube the sweet potatoes and roast in the oven for 20 minutes. Cook the chopped onions in a little oil on a medium heat for 2 minutes and then turn to a low heat and put a lid on the pan. You may need to stir occasionally but the onions will turn a soft brown.
- Crush the garlic and prepare the chillis by washing and making a little slit in the side (larger if you like it spicy)
- Add the hard spices to the onions (star anise, cumin seeds, cardamom) and then add the curry leaves. The curry leaves will sizzle a little but don’t let them burn. add the crushed garlic and chilli and stir for a further couple of minutes.
- Add the ground spices, peel the tomatoes and add them to the pan and cook on a low heat. They will break down quickly but you can cop or squash to speed things up.
- When the tomatoes have formed a sauce add the chickpeas and the cooked cubes potatoes.
- Sprinkle with lots of coriander, a good squeeze of lemon, pickled red onion and some fresh pomegranate seeds. Serve with lime, mint and coconut chutney and breads or rice
Tomatoes, onion and garlic - these veggies are the base of your curry and really add a depth of flavour. Coconut milk - coconut milk adds the creaminess to this curry that makes the sauce so smooth too!. Garam Masala - this is the main seasoning. Our vegan chickpea curry is packed full of protein, fibre and iron. Most of the time being a vegetarian is exceptionally easy, but I don't mind admitting that occasionally I really do crave a meat-based meal.
So that is going to wrap it up with this exceptional food vegan chickpea curry with pickles 🌱 recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
