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We hope you got insight from reading it, now let’s go back to vegan chickpea curry with pickles 🌱 recipe. You can cook vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Vegan chickpea curry with pickles 🌱:
- Get 1 of spring of fresh curry leaves.
- Prepare 1 of chickpeas.
- Prepare 1 of small onion – chopped.
- You need 2 teaspoons of oil.
- Take 1 of star anise.
- Take 3 of black cardamon pods.
- Get 3 of green cardamon pods.
- Use of Sweet potato – cubed.
- You need 1 of flat teaspoon cumin seeds.
- You need 1 of flat teaspoon tumeric.
- Prepare 3 of garlic cloves – crushed.
- You need 1 inch of thumb of ginger – crushed.
- Prepare 1 of lemon.
- You need Bunch of coriander.
- You need 3 of green chillis.
- Prepare of Pickled red onion (see recipe).
- You need A few of teaspoons of fresh pomegranate seeds.
- Provide 1 teaspoon of amchoor (sour mango powder).
- Prepare 1 of sprinkle of sev (if you wish).
- Get of Chopped red chilli (marinated in a little white vinegar).
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.
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