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Vegan chickpea curry with pickles 🌱
Vegan chickpea curry with pickles 🌱

Before you jump to Vegan chickpea curry with pickles 🌱 recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.

Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is literally very true. Sometimes, though, the last thing you want is to have to make a meal from scratch. Sometimes you just want to go to the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by remorse about slipping on your diet. You are capable of doing this because many of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here’s how it’s possible to eat healthfully when you’re at a fast food spot.

Visit a drive through in a place that has made it a practice to offer healthier options to people. Arby’s by way of example, doesn’t offer burgers. Alternatively you can pick from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, not surprisingly, is known for its square burgers, even so the menu there has lots of healthful choices like salad, potatoes and chili. Not many fast food locations are as unhealthy as McDonalds with its deep fried every thing.

Logic claims that one the easiest way to stay balanced is to avoid the drive through and never eat fast food. While, for the most part, this is a good plan, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people create your dinner. If you choose healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to vegan chickpea curry with pickles 🌱 recipe. You can cook vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you do that.

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