Recipe: Yummy Vegan chickpea curry with pickles 🌱

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Healthy foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain options.

You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vegan chickpea curry with pickles 🌱 recipe. To make vegan chickpea curry with pickles 🌱 you only need 20 ingredients and 6 steps. Here is how you achieve that.

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

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

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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