Easiest Way to Prepare Quick Chickpea and Veg Pathia Curry🌿🌱

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The ingredients needed to make Chickpea and Veg Pathia Curry🌿🌱:

1. Take 1 sprig fresh curry leaves
2. Take 2 juicy limes
3. Take 1 small handful of fresh coriander
4. Make ready 2 cups mixed seasonal green veg (beans, cabbage, peas, chard, spinach, courgette
5. Take 2 cups cooked chickpeas
6. Get 2 green cardamon pods
7. Make ready 2 black cardamom pods
8. Make ready 1 teaspoon turmeric (fresh or powdered)
9. Prepare 1 teaspoon mustard seeds
10. Make ready 1 teaspoon cumin seeds
11. Get 2 inch block of coconut cream (grated)
12. Make ready 3 green chilli and 1 large red for garnish
13. Make ready 3 cloves garlic
14. Take 1 thumb of ginger
15. Make ready 2 organic white or brown onions
16. Take 1 teaspoon curry powder or garam masala
17. Make ready 1/2 teaspoon chilli powder
18. Make ready 1 pinch sugar
19. Take 2 small red onions (1 for curry, 1 for garnish)
20. Make ready 1 chunk cucumber for garnish

Methi Recipes, Veg Recipes, Curry Recipes, Indian Food Recipes, Vegetarian Recipes, Cooking Chickpea Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Chickpea And Potato Indian restaurant style pathia curry is a medium hot, slightly sweet and sour curry that can be made. Indian restaurant style pathia curry is a medium hot, slightly sweet and sour curry that can be made with chicken, lamb, shellfish or vegetables. Restaurant style pathia curry is the perfect balance of hot, sweet and sour. It may not be a curry that comes to mind immediately but once you try it you will.

Instructions to make Chickpea and Veg Pathia Curry🌿🌱:

1. 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.
2. 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.
3. 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 don’t the mixture over brown or it will be bitter.
4. 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.
5. 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 it’s 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)

Restaurant style pathia curry is the perfect balance of hot, sweet and sour. It may not be a curry that comes to mind immediately but once you try it you will. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as.

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