Vegan Chickpea Curry With Pickles 🌱 Recipe by Rachel
Cooking 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 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. 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) 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. 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. 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. 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 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 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Stuffing Casserole Fitness Recipes-Diet Stuffed Cabbage Leaves Korean Cheesy Corn (Corn Cheese) using 5 Ingredients only My chicken enchiladas Keto salted sesame sticks Chicken and Stuffing Casserole Fitness Recipes-Diet Stuffed Cabbage Leaves Korean Cheesy Corn (Corn Cheese) using 5 Ingredients only My chicken enchiladas Keto salted sesame sticks Pesto seabass with cannellini beans and purple sprouting broccoli # Saladcontest CUCUMBER SALAD Garin kwaki Alook samosy Chinese kbab Homemade Orange juice Sandwich Meat pie Chicken and Stuffing Casserole Salsa Pesto seabass with cannellini beans and purple sprouting broccoli # Saladcontest CUCUMBER SALAD Garin kwaki Alook samosy Chinese kbab Homemade Orange juice Sandwich Meat pie Chicken and Stuffing Casserole Salsa