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Before you jump to Chickpea and Veg Pathia Curry recipe, you may want to read this short interesting healthy tips about What Are The Advantages Of Eating Superfoods?.
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It now appears to be a good time to start out consuming some superfoods to get the healthy benefits of many of the minerals, vitamins and other essential nutrients they contain.
We hope you got insight from reading it, now lets go back to chickpea and veg pathia curry recipe. To make chickpea and veg pathia curry you only need 20 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Chickpea and Veg Pathia Curry:
- Provide 1 sprig of fresh curry leaves.
- Get 2 of juicy limes.
- Prepare 1 of small handful of fresh coriander.
- Use 2 cups of mixed seasonal green veg (beans, cabbage, peas, chard, spinach, courgette.
- You need 2 cups of cooked chickpeas.
- Provide 2 of green cardamon pods.
- You need 2 of black cardamom pods.
- Provide 1 teaspoon of turmeric (fresh or powdered).
- Get 1 teaspoon of mustard seeds.
- Get 1 teaspoon of cumin seeds.
- Provide 2 inch of block of coconut cream (grated).
- Use 3 of green chilli and 1 large red for garnish.
- Take 3 cloves of garlic.
- Provide of 1 thumb of ginger.
- Provide 2 of organic white or brown onions.
- You need 1 teaspoon of curry powder or garam masala.
- Prepare 1/2 teaspoon of chilli powder.
- Use 1 pinch of sugar.
- Take of 2 small red onions (1 for curry, 1 for garnish).
- Get 1 of chunk cucumber for garnish.
Instructions to make Chickpea and Veg Pathia Curry:
- Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add half of the curry leaves (they may splutter) and the powdered spices..
- Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning..
- Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice into the side of the chilli if you like a hot curry fry gently for a few minutes but dont the mixture over brown or it will be bitter..
- Add the powdered spice to the pan. Grate the tomatoes into the pan (discard the skins), add the bay leaf and let the mixture gently bubble..
- Add the chickpeas and green vegetable to the pan and gently simmer until almost cooked. Add the grated coconut into the pan and simmer until the sauce thickens. Add the fresh curry leaves, juice of the lime (and a little zest if its unwaxed) and plenty of chopped coriander. Garnish with Very finely cubed cucumber and red onion and a wedge of lime. This is nice with saffron brown rice and kachumber salad (see my recipe).
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