This is how Chickpea and Veg Pathia Curry🌿🌱 may also help you in weight loss
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Before you jump to Chickpea and Veg Pathia Curry🌿🌱 recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can In Addition Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to chickpea and veg pathia curry🌿🌱 recipe. To make chickpea and veg pathia curry🌿🌱 you only need 20 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Chickpea and Veg Pathia Curry🌿🌱:
- Get fresh curry leaves
- Get juicy limes
- Use small handful of fresh coriander
- Get mixed seasonal green veg (beans, cabbage, peas, chard, spinach, courgette
- Prepare cooked chickpeas
- Take green cardamon pods
- Use black cardamom pods
- Use turmeric (fresh or powdered)
- Use mustard seeds
- Provide cumin seeds
- Prepare block of coconut cream (grated)
- Provide green chilli and 1 large red for garnish
- Take garlic
- Prepare 1 thumb of ginger
- Get organic white or brown onions
- Take curry powder or garam masala
- Get chilli powder
- Get sugar
- Prepare 2 small red onions (1 for curry, 1 for garnish)
- Take chunk cucumber for garnish
Steps to make Chickpea and Veg Pathia Curry🌿🌱:
- Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add half of the curry leaves (they may splutter) and the powdered spices.
- Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning.
- Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice into the side of the chilli if you like a hot curry 🌶 fry gently for a few minutes but don’t the mixture over brown or it will be bitter.
- Add the powdered spice to the pan. Grate the tomatoes into the pan (discard the skins), add the bay leaf and let the mixture gently bubble.
- Add the chickpeas and green vegetable to the pan and gently simmer until almost cooked. Add the grated coconut into the pan and simmer until the sauce thickens. Add the fresh curry leaves, juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander. Garnish with Very finely cubed cucumber and red onion and a wedge of lime. This is nice with saffron brown rice and kachumber salad (see my recipe)
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