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We hope you got insight from reading it, now let’s go back to vegan chickpea curry with pickles 🌱 recipe. You can cook vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Vegan chickpea curry with pickles 🌱:
- Prepare 1 spring of fresh curry leaves
- Provide 1 chickpeas
- Prepare 1 small onion - chopped
- Get 2 teaspoons oil
- You need 1 star anise
- Take 3 black cardamon pods
- Use 3 green cardamon pods
- You need Sweet potato - cubed
- Prepare 1 flat teaspoon cumin seeds
- Prepare 1 flat teaspoon tumeric
- Use 3 garlic cloves - crushed
- Get 1 inch thumb of ginger - crushed
- Take 1 lemon
- Use Bunch coriander
- Prepare 3 green chillis
- Prepare Pickled red onion (see recipe)
- Get A few teaspoons of fresh pomegranate seeds
- Take 1 teaspoon amchoor (sour mango powder)
- You need 1 sprinkle of sev (if you wish)
- Use Chopped red chilli (marinated in a little white vinegar)
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
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