Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, vegan chickpea curry with pickles 
. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vegan chickpea curry with pickles has become the favorite food menus that have been sought by many people over the internet. When you are the individual who is looking for the recipe information, then this is actually the right website page. We convey the steps to how to cook with the ingredients needed. Do not forget to also display related videos as additional information.
Great recipe for Vegan chickpea curry with pickles . 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.
To begin with this particular recipe, we must first prepare a few components. You can cook Vegan chickpea curry with pickles using 20 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vegan chickpea curry with pickles
- Make ready 1 of spring of fresh curry leaves.
- Get 1 of chickpeas.
- Take 1 of small onion - chopped.
- Take 2 teaspoons of oil.
- Prepare 1 of star anise.
- Make ready 3 of black cardamon pods.
- Make ready 3 of green cardamon pods.
- Take of Sweet potato - cubed.
- Prepare 1 of flat teaspoon cumin seeds.
- It's 1 of flat teaspoon tumeric.
- Make ready 3 of garlic cloves - crushed.
- You need 1 inch of thumb of ginger - crushed.
- Prepare 1 of lemon.
- Get Bunch of coriander.
- Take 3 of green chillis.
- Make ready of Pickled red onion (see recipe).
- Prepare A few of teaspoons of fresh pomegranate seeds.
- Take 1 teaspoon of amchoor (sour mango powder).
- Take 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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Tips in the Day
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