Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan chickpea curry with pickles 🌱. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Vegan chickpea curry with pickles 🌱 is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Vegan chickpea curry with pickles 🌱 is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan chickpea curry with pickles 🌱:
- Take 1 spring of fresh curry leaves
- Take 1 chickpeas
- Get 1 small onion - chopped
- Get 2 teaspoons oil
- Take 1 star anise
- Make ready 3 black cardamon pods
- Prepare 3 green cardamon pods
- Take Sweet potato - cubed
- Get 1 flat teaspoon cumin seeds
- Take 1 flat teaspoon tumeric
- Make ready 3 garlic cloves - crushed
- Take 1 inch thumb of ginger - crushed
- Prepare 1 lemon
- Prepare Bunch coriander
- Get 3 green chillis
- Get Pickled red onion (see recipe)
- Get A few teaspoons of fresh pomegranate seeds
- Get 1 teaspoon amchoor (sour mango powder)
- Get 1 sprinkle of sev (if you wish)
- Prepare Chopped red chilli (marinated in a little white vinegar)
I could eat this for breakfast! Vegan chickpea curry with pickles 🌱 Rachel Oxford, England. 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.
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
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. I love fresh curry leaves and the added toppings make this curry zingy and fresh. I could eat this for breakfast! Vegan chickpea curry with pickles 🌱.
So that is going to wrap this up with this exceptional food vegan chickpea curry with pickles 🌱 recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
