Easy Appetizing Vegan chickpea curry with pickles 🌱

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Vegan chickpea curry with pickles 🌱.

Vegan chickpea curry with pickles 🌱 You can make Vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan chickpea curry with pickles 🌱

  1. Prepare of spring of fresh curry leaves.
  2. You need of chickpeas.
  3. It’s of small onion – chopped.
  4. It’s of oil.
  5. Prepare of star anise.
  6. It’s of black cardamon pods.
  7. You need of green cardamon pods.
  8. Prepare of Sweet potato – cubed.
  9. It’s of flat teaspoon cumin seeds.
  10. It’s of flat teaspoon tumeric.
  11. You need of garlic cloves – crushed.
  12. You need of thumb of ginger – crushed.
  13. It’s of lemon.
  14. Prepare of coriander.
  15. You need of green chillis.
  16. It’s of Pickled red onion (see recipe).
  17. It’s of teaspoons of fresh pomegranate seeds.
  18. Prepare of amchoor (sour mango powder).
  19. Prepare of sprinkle of sev (if you wish).
  20. You need of Chopped red chilli (marinated in a little white vinegar).

Vegan chickpea curry with pickles 🌱 step by step

  1. 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..
  2. Crush the garlic and prepare the chillis by washing and making a little slit in the side (larger if you like it spicy).
  3. 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..
  4. 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..
  5. When the tomatoes have formed a sauce add the chickpeas and the cooked cubes potatoes..
  6. 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.

recipe by Rachel @cookpad