Recipe: Yummy Vegan chickpea curry with pickles 🌱

Vegan chickpea curry with pickles 🌱. Vegan chickpea curry with eggplant and coconut. The recipe is vegan, gluten-free, oil-free, protein-rich, free of chicken, and quick. Good basic recipe for chickpeas or "cholay." You can also top with chopped tomatoes, onions, and green chiles, or diced boiled potatoes.

I loved the addition of the spinach. Vegan chickpea curry provides a good amount of protein so great for veggie diets. Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner. 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 🌱

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

Vegan coconut chickpea curry is one of those dishes that holds a special place in my heart. A can of chickpeas, some rich coconut I used to make vegan coconut chickpea curry recipes regularly when we were newly married. I'd whip them together with veggies we happened to have on. Vegetable chickpea curry recipe is curry that you can use to clean out your fridge the next time you find yourself stumped with odds and ends.

Vegan chickpea curry with pickles 🌱 instructions

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.

Chickpea curry that is loaded with vegetables is easy healthy (vegan + gluten free) weeknight dinner you will not bother having every single day. This one-pot Vegan Chickpea Curry is made with thyme, allspice thyme, and Scotch bonnet pepper. I used the herbs and flavors that remind me of my Jamaican-Style Chickpea Curry Recipe Health Benefits. Chickpeas are healthy for you, they contain lots of protein, fiber, and manganese, along. This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog.

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