Easiest Way to Prepare Tasty Vegan chickpea curry with pickles 🌱

Vegan chickpea curry with pickles 🌱. 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!

But nothing is going to block out this vegan chickpea curry. Growing up in nineties and naughties Britain, curry was (and still is) an insanely popular dish. Chickpea curry, one of my all-time favorite chickpea recipes. You can cook Vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan chickpea curry with pickles 🌱

1. You need 1 of spring of fresh curry leaves.
2. It’s 1 of chickpeas.
3. It’s 1 of small onion - chopped.
4. Prepare 2 teaspoons of oil.
5. You need 1 of star anise.
6. Prepare 3 of black cardamon pods.
7. It’s 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. Prepare 3 of garlic cloves - crushed.
12. It’s 1 inch of thumb of ginger - crushed.
13. It’s 1 of lemon.
14. It’s Bunch of coriander.
15. It’s 3 of green chillis.
16. Prepare of Pickled red onion (see recipe).
17. You need A few of teaspoons of fresh pomegranate seeds.
18. You need 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).

I’ve never been to India myself, but I’ve tried authentic Indian cuisine in my trips to South East Asia (I’m in Kuala. I have been making this curry for years! I was, once upon a time married to an Indian and learned how to cook authentic Indian food from his mother. Vegan coconut chickpea curry is one of those dishes that holds a special place in my heart.

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.

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. Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal. It’s a meaty dish, with a hint of curry and cumin flavor. Serve on it’s own or on some basmati rice.