Mixed Vegetable Curry With Chickpea Pancakes

“Sounds delicious with all the warm curry spices and the veggies. It may take some work, but the end results sounds wonderful (the picture of this dish is beautiful). This recipe is one I hope to try very soon!”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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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