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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan chickpea curry with pickles 🌱. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegan chickpea curry with pickles 🌱 is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Vegan chickpea curry with pickles 🌱 is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we must first prepare a few components. You can have vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you cook that.

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

Steps 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

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’s going to wrap it up with this exceptional food vegan chickpea curry with pickles 🌱 recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!