Step-by-Step Guide to Prepare Award-winning Vegan chickpea curry with pickles 🌱

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vegan chickpea curry with pickles 🌱. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vegan chickpea curry with pickles 🌱 is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vegan chickpea curry with pickles 🌱 is something that I have loved my entire life.

EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Our vegan chickpea curry is packed full of protein, fibre and iron.

To begin with this particular recipe, we have to first prepare a few components. You can cook vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan chickpea curry with pickles 🌱:

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

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Instructions 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

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