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Chickpea and Veg Pathia Curry🌿🌱
Chickpea and Veg Pathia Curry🌿🌱

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We hope you got benefit from reading it, now let’s go back to chickpea and veg pathia curry🌿🌱 recipe. To cook chickpea and veg pathia curry🌿🌱 you only need 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Chickpea and Veg Pathia Curry🌿🌱:
  1. Take 1 sprig fresh curry leaves
  2. Prepare 2 juicy limes
  3. Prepare 1 small handful of fresh coriander
  4. Prepare 2 cups mixed seasonal green veg (beans, cabbage, peas, chard, spinach, courgette
  5. Take 2 cups cooked chickpeas
  6. You need 2 green cardamon pods
  7. Get 2 black cardamom pods
  8. Take 1 teaspoon turmeric (fresh or powdered)
  9. Take 1 teaspoon mustard seeds
  10. Take 1 teaspoon cumin seeds
  11. Get 2 inch block of coconut cream (grated)
  12. You need 3 green chilli and 1 large red for garnish
  13. You need 3 cloves garlic
  14. Take 1 thumb of ginger
  15. Provide 2 organic white or brown onions
  16. You need 1 teaspoon curry powder or garam masala
  17. Provide 1/2 teaspoon chilli powder
  18. Take 1 pinch sugar
  19. Provide 2 small red onions (1 for curry, 1 for garnish)
  20. Take 1 chunk cucumber for garnish
Instructions to make Chickpea and Veg Pathia Curry🌿🌱:
  1. Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add half of the curry leaves (they may splutter) and the powdered spices.
  2. Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning.
  3. Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice into the side of the chilli if you like a hot curry 🌶 fry gently for a few minutes but don’t the mixture over brown or it will be bitter.
  4. Add the powdered spice to the pan. Grate the tomatoes into the pan (discard the skins), add the bay leaf and let the mixture gently bubble.
  5. Add the chickpeas and green vegetable to the pan and gently simmer until almost cooked. Add the grated coconut into the pan and simmer until the sauce thickens. Add the fresh curry leaves, juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander. Garnish with Very finely cubed cucumber and red onion and a wedge of lime. This is nice with saffron brown rice and kachumber salad (see my recipe)

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