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The ingredients needed to cook Vegan chickpea curry with pickles 🌱:
- Use 1 spring of fresh curry leaves
- You need 1 chickpeas
- Use 1 small onion - chopped
- Take 2 teaspoons oil
- Prepare 1 star anise
- Prepare 3 black cardamon pods
- Prepare 3 green cardamon pods
- Prepare Sweet potato - cubed
- Get 1 flat teaspoon cumin seeds
- Get 1 flat teaspoon tumeric
- You need 3 garlic cloves - crushed
- Get 1 inch thumb of ginger - crushed
- Provide 1 lemon
- You need Bunch coriander
- Get 3 green chillis
- Provide Pickled red onion (see recipe)
- You need A few teaspoons of fresh pomegranate seeds
- Prepare 1 teaspoon amchoor (sour mango powder)
- Use 1 sprinkle of sev (if you wish)
- Get 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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