Recipe: Yummy Vegan chickpea curry with pickles 🌱

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Vegan chickpea curry with pickles 🌱.

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

Ingredients of Vegan chickpea curry with pickles 🌱

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

Vegan chickpea curry with pickles 🌱 instructions

  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