Recipe: Appetizing Vegan chickpea curry with pickles 🌱

Vegan chickpea curry with pickles 🌱. 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 🌱 They add fibre, protein, texture and keep the curry filling! 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!. You can have 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. You need 1 of spring of fresh curry leaves.
  2. Prepare 1 of chickpeas.
  3. It’s 1 of small onion – chopped.
  4. Prepare 2 teaspoons of oil.
  5. You need 1 of star anise.
  6. It’s 3 of black cardamon pods.
  7. It’s 3 of green cardamon pods.
  8. You need of Sweet potato – cubed.
  9. Prepare 1 of flat teaspoon cumin seeds.
  10. It’s 1 of flat teaspoon tumeric.
  11. You need 3 of garlic cloves – crushed.
  12. You need 1 inch of thumb of ginger – crushed.
  13. Prepare 1 of lemon.
  14. It’s Bunch of coriander.
  15. It’s 3 of green chillis.
  16. It’s of Pickled red onion (see recipe).
  17. Prepare A few of teaspoons of fresh pomegranate seeds.
  18. Prepare 1 teaspoon of amchoor (sour mango powder).
  19. You need 1 of sprinkle of sev (if you wish).
  20. It’s of Chopped red chilli (marinated in a little white vinegar).

Garam Masala – this is the main seasoning. A vegan Indian curry, made for weeknights. This vegan chickpea curry is actually similar to chana masala, the traditional Indian curried chickpeas. However, it uses the flavors of Indian cuisine to make a fast weeknight dinner.

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.

We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. These curry pickles are perfect for snacking and are completely addicting. I challenge you to keep a jar in the fridge for longer than two days. In Rebecca's book, she shares a recipe for using the pickles in her "Taste of India Basmati Rice Bowls", which feature basmati rice (obviously), spinach, a quick cucumber-yogurt raita, chickpea.

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