Mixed Vegetable Curry With Chickpea Pancakes
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 7 ounces carrots
- 10 1⁄2 ounces potatoes
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons cumin seeds
- seeds from 5 cardamom pod
- 1 1⁄2 teaspoons mustard seeds
- 2 onions, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons chili powder
- 1 tablespoon fresh ginger, grated
- 2 large garlic cloves, crushed
- 1 1⁄4 cups strained tomatoes
- 1 cup vegetable stock
- 1 cup frozen green pea
- 4 ounces frozen spinach leaves
-
For Chickpea pancakes
- 1 1⁄2 cups chickpea flour
- 1⁄2 teaspoon baking soda
- 1 3⁄4 cups water
- vegetable oil (for cooking)
directions
- To make the pancakes, sift the flour and baking soda into a large mixing bowl. Make a well in the center and add the water. Using a balloon whisk, gradually mix the flour into the water to form a smooth batter. Add salt if preferred. Let stand for 15 minutes. Heat enough oil to cover the bottom of a skillet over medium heat. Add a small quantity of batter to the skillet, and cook 3 minutes on each side until golden. Repeat with remaining batter to make 8 pancakes.
- Meanwhile, cut the carrots into chunks and the potatoes into fourths. Place in a steamer and steam until just tender. Heat the oil in a large pan over medium heat and fry the cumin, cardamom, and mustard seeds until they start to sizzle. Add the onions, partially cover, and cook over medium-low heat, until soft and golden. Add the other spices, ginger and garlic and cook stirring for 1 minute. Add the strained tomatoes, stock, carrots and potatoes, partially cover, and cook for 10-15 minutes, or until the vegetables are tender. Add the peas and spinach, then cook for 2-3 minutes. Serve with the warm pancakes.
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RECIPE SUBMITTED BY
DailyInspiration
United States