Mixed Vegetable Curry With Chickpea Pancakes

May 24, 2023May 24, 20230 1
Mixed Vegetable Curry With Chickpea Pancakes recipe for the family
in Vegetarian

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1 1/2 cups chickpea flour
1/2 teaspoon baking soda
1 3/4 cups water
vegetable oil ( for cooking )

Nutrision Information

Servings Per Recipe
4
Calories
345
Sugar
9g
Fat
14g
Mixed Vegetable Curry With Chickpea Pancakes is a delicious and fulfilling vegetarian dish perfect for any time of the day. The mixed vegetable curry has potatoes that create a creamy-textured base and a burst of flavor from the Indian spices, making it rich and filling. This dish is balanced by the high-fiber and protein-packed chickpea pancakes, which are full of flavor with their crispy edges and soft middles. The combination of the curry and the pancakes creates an outstanding team that will satisfy both your taste buds and stomach.

Instructions

1.Mixed Vegetable Curry:
2.Peel and chop the carrots and potatoes into bite-sized cubes.
3.Heat the oil in a large deep frying pan or wok. Add the cumin seeds, cardamom seeds, and mustard seeds and stir-fry until fragrant. Add the onion and fry until golden brown.
4.Add the turmeric, coriander, chili powder, ginger, and garlic and stir-fry for 1 minute. Add the tomatoes and stock, then add the carrots and potatoes. Simmer for around 15 minutes until the vegetables are tender.
5.Add the peas and spinach and cook for a few more minutes until heated through.
6.Chickpea Pancakes:
7.In a large mixing bowl, combine the chickpea flour, baking soda, and water. Mix until a smooth batter form.
8.Heat some vegetable oil in a frying pan. Using a ladle, add a spoonful of the batter in batches to make small pancakes, cook until golden brown.
9.Serve the vegetable curry with the chickpea pancakes.

PROS

This dish is full of delicious mixed vegetables packed with vitamins and nutrients.
The chickpea pancakes are high in protein and dietary fiber, making this meal incredibly nutritious.
This recipe is perfect for a quick and easy weeknight meal.

CONS

The chickpea pancakes are a bit on the dry side, but they compliment the curry perfectly.
The vegetables can get overcooked if simmered for too long.

HEALTH & BENEFITS

This dish is full of health benefits! The vegetables are packed with vitamins A, C, and K, along with fiber, and minerals. The chickpea flour in the pancakes is high in protein and dietary fiber, which is great for digestion and helps to reduce the risk of heart disease. The spices are also great for digestion and have antioxidant properties that help to reduce inflammation.

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