Easiest Way to Make Appetizing 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!

It's vibrant and colourful and has loads of amazing flavours. It's simple to make and is great for. The Best Vegetable Chickpea Curry Recipe! with coconut milk, Indian spices and tasty veggies. You can have 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. Prepare 1 of spring of fresh curry leaves.
2. Prepare 1 of chickpeas.
3. Prepare 1 of small onion - chopped.
4. It's 2 teaspoons of oil.
5. Prepare 1 of star anise.
6. It's 3 of black cardamon pods.
7. Prepare 3 of green cardamon pods.
8. It's of Sweet potato - cubed.
9. Prepare 1 of flat teaspoon cumin seeds.
10. It's 1 of flat teaspoon tumeric.
11. Prepare 3 of garlic cloves - crushed.
12. You need 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. Prepare of Pickled red onion (see recipe).
17. You need 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).

Curries are mainstream in my house. We eat a lot of them! This vegan curry recipe is full of chickpeas and veggies and better and healthier than take out. Vegan chickpea curry with eggplant and coconut.

Vegan chickpea curry with pickles 🌱 step by step

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.

The recipe is vegan, gluten-free, oil-free, protein-rich, free of chicken, and quick. We literally can't get enough of this spinach and chickpea curry. This curry is nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we've added a teaspoon of hot chilli. For this post, due to my curry addiction, I naturally chose this curry recipe from the book.

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