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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan chickpea curry with pickles 🌱. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Take 1 chickpeas
  3. Make ready 1 small onion - chopped
  4. Get 2 teaspoons oil
  5. Make ready 1 star anise
  6. Make ready 3 black cardamon pods
  7. Prepare 3 green cardamon pods
  8. Take Sweet potato - cubed
  9. Take 1 flat teaspoon cumin seeds
  10. Prepare 1 flat teaspoon tumeric
  11. Make ready 3 garlic cloves - crushed
  12. Prepare 1 inch thumb of ginger - crushed
  13. Prepare 1 lemon
  14. Make ready Bunch coriander
  15. Prepare 3 green chillis
  16. Make ready Pickled red onion (see recipe)
  17. Take A few teaspoons of fresh pomegranate seeds
  18. Prepare 1 teaspoon amchoor (sour mango powder)
  19. Get 1 sprinkle of sev (if you wish)
  20. Get Chopped red chilli (marinated in a little white vinegar)

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple. This vegan curry recipe has never been easier. Using just a handful of spices and fresh herbs, you'll be amazed at how much flavour can come from such few ingredients!

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

This vegan curry recipe has never been easier. Using just a handful of spices and fresh herbs, you'll be amazed at how much flavour can come from such few ingredients! This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites , an African-Caribbean food blog. Until I came across Imma's site Ingredients in Chickpea Potato Curry. A great tasting curry from scratch will always call for a fair few spices.

So that is going to wrap this up for this special food vegan chickpea curry with pickles 🌱 recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!