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Vegan chickpea curry with pickles 🌱
Vegan chickpea curry with pickles 🌱

Before you jump to Vegan chickpea curry with pickles 🌱 recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to vegan chickpea curry with pickles 🌱 recipe. You can have vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Vegan chickpea curry with pickles 🌱:
  1. Get 1 spring of fresh curry leaves
  2. Take 1 chickpeas
  3. You need 1 small onion - chopped
  4. Provide 2 teaspoons oil
  5. Get 1 star anise
  6. Take 3 black cardamon pods
  7. Prepare 3 green cardamon pods
  8. Take Sweet potato - cubed
  9. Use 1 flat teaspoon cumin seeds
  10. Use 1 flat teaspoon tumeric
  11. You need 3 garlic cloves - crushed
  12. Provide 1 inch thumb of ginger - crushed
  13. Take 1 lemon
  14. Take Bunch coriander
  15. Get 3 green chillis
  16. Get Pickled red onion (see recipe)
  17. Prepare A few teaspoons of fresh pomegranate seeds
  18. Get 1 teaspoon amchoor (sour mango powder)
  19. Use 1 sprinkle of sev (if you wish)
  20. Get Chopped red chilli (marinated in a little white vinegar)
Instructions to make Vegan chickpea curry with pickles 🌱:
  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

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