Mixed Vegetable Curry With Chickpea Pancakes Recipe

Name: Mixed Vegetable Curry With Chickpea Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces carrots; 10 12 ounces potatoes; 2 tablespoons vegetable oil; 1 ½ teaspoons cumin seeds; seeds from 5 cardamom pod; 1 ½ teaspoons mustard seeds; 2 onions, grated; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 ½ teaspoons chili powder; 1 tablespoon fresh ginger, grated; 2 large garlic cloves, crushed; 1 ¼ cups strained tomatoes; 1 cup vegetable stock; 1 cup frozen green pea; 4 ounces frozen spinach leaves; 1 ½ cups chickpea flour; ½ teaspoon baking soda; 1 ¾ cups water; vegetable oil (for cooking)

Servings: persons

7 ounces carrots
10 12 ounces potatoes
2 tablespoons vegetable oil
1 ½ teaspoons cumin seeds
seeds from 5 cardamom pod
1 ½ teaspoons mustard seeds
2 onions, grated
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 ½ teaspoons chili powder
1 tablespoon fresh ginger, grated
2 large garlic cloves, crushed
1 ¼ cups strained tomatoes
1 cup vegetable stock
1 cup frozen green pea
4 ounces frozen spinach leaves
1 ½ cups chickpea flour
½ teaspoon baking soda
1 ¾ cups water
vegetable oil (for cooking)

1
To make the pancakes, sift the flour and baking soda into a large mixing bowl.
2
Make a well in the center and add the water.
3
Using a balloon whisk, gradually mix the flour into the water to form a smooth batter.
4
Add salt if preferred.
5
Let stand for 15 minutes.
6
Heat enough oil to cover the bottom of a skillet over medium heat.
7
Add a small quantity of batter to the skillet, and cook 3 minutes on each side until golden.
8
Repeat with remaining batter to make 8 pancakes.
9
Meanwhile, cut the carrots into chunks and the potatoes into fourths.
10
Place in a steamer and steam until just tender.
11
Heat the oil in a large pan over medium heat and fry the cumin, cardamom, and mustard seeds until they start to sizzle.
12
Add the onions, partially cover, and cook over medium-low heat, until soft and golden.
13
Add the other spices, ginger and garlic and cook stirring for 1 minute.
14
Add the strained tomatoes, stock, carrots and potatoes, partially cover, and cook for 10-15 minutes, or until the vegetables are tender.
15
Add the peas and spinach, then cook for 2-3 minutes.
16
Serve with the warm pancakes.

576

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 7 ounces carrots, 10 12 ounces potatoes, 2 tablespoons vegetable oil, 1 ½ teaspoons cumin seeds, and more.

Yes, Mixed Vegetable Curry With Chickpea Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Vegetable Curry With Chickpea Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions