How to Prepare Quick Vegan chickpea curry with pickles 🌱

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Before you jump to Vegan chickpea curry with pickles 🌱 recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living just isn't that hard. It's concerning being sensible, most of the time.

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

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

1. You need of spring of fresh curry leaves.
2. Prepare of chickpeas.
3. Prepare of small onion - chopped.
4. You need of oil.
5. Get of star anise.
6. Prepare of black cardamon pods.
7. Provide of green cardamon pods.
8. Use of Sweet potato - cubed.
9. Provide of flat teaspoon cumin seeds.
10. Get of flat teaspoon tumeric.
11. Take of garlic cloves - crushed.
12. Get of thumb of ginger - crushed.
13. Provide of lemon.
14. Get of coriander.
15. Get of green chillis.
16. Get of Pickled red onion (see recipe).
17. Use of teaspoons of fresh pomegranate seeds.
18. You need of amchoor (sour mango powder).
19. You need 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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