Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan chickpea curry with pickles 🌱. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Vegan chickpea curry with pickles 🌱 is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Vegan chickpea curry with pickles 🌱 is something that I’ve loved my whole life. They’re fine and they look wonderful.
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To begin with this recipe, we must first prepare a few components. You can have vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan chickpea curry with pickles 🌱:
- Get 1 spring of fresh curry leaves
- Take 1 chickpeas
- Take 1 small onion - chopped
- Prepare 2 teaspoons oil
- Make ready 1 star anise
- Take 3 black cardamon pods
- Make ready 3 green cardamon pods
- Take Sweet potato - cubed
- Get 1 flat teaspoon cumin seeds
- Take 1 flat teaspoon tumeric
- Prepare 3 garlic cloves - crushed
- Get 1 inch thumb of ginger - crushed
- Take 1 lemon
- Make ready Bunch coriander
- Prepare 3 green chillis
- Make ready Pickled red onion (see recipe)
- Make ready A few teaspoons of fresh pomegranate seeds
- Make ready 1 teaspoon amchoor (sour mango powder)
- Get 1 sprinkle of sev (if you wish)
- Make ready Chopped red chilli (marinated in a little white vinegar)
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Instructions 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
The recipe is vegan, gluten-free, oil-free, protein-rich, free of chicken, and quick. Try one of our best chickpea curries for a filling, vegetarian main. This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this could be the perfect veggie accompaniment. This dish combines the flavors of fresh garlic and ginger with curry powder, cumin, and turmeric for an Indian-inspired sauce that the eggplant and tomatoes.
So that’s going to wrap it up with this special food vegan chickpea curry with pickles 🌱 recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
