CookEatShare is also available in English
Cerrar
Inicio » Recetas » Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney
Emprimir Receta Emprimir Mandar receta por correo electrónico Correo Electrónico

Receta Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney

de
Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney
click to rate
1 voto | 2451 views
0 evaluaciónes | 0 comentarios
 

Ingredientes

  • 5 cloves garlic, minced
  • 1 red onion, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1 red pepper, finely diced )
  • 1/4 tsp cayenne pepper
  • 2 Tbsp cumin, ground
  • 1 Tbsp oregano
  • 1-2 tsp salt
  • 1 Tbsp Turmeric
  • 4 cups cooked or canned chick peas (about 2, 160z cans)
  • ½ cup (4oz) tomato paste
  • The Directions
  • Step 1: Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
  • When it’s fully cooked through, it will look like this:
  • 3) Coconut Curry Sauce
  • The Ingredients
  • 1 onion, peeled and chopped (I used a red onion)
  • 2 cloves garlic, minced
  • ½ tsp cumin, ground
  • ¾ tsp sea salt (coarse)
  • 3 Tbsp curry powder
  • 1.5 cups vegetable broth
  • 1.25 cups coconut milk
  • 3 large tomatoes, diced
  • The Directions
  • When it’s ready it will look like this:
  • 4) Fresh Mint Chutney
  • The Ingredients
  • 2 cups packed fresh mint
  • 1/4 cup water
  • 1 shallot, peeled
  • Juice from 1 lime
  • 1 Tbsp organic sugar
  • 1 pinch sea salt
  • The Directions
  • Step 1: Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.
  • You can wrap it like a dosa….
  • Or you can just pile it all on top of the naan flatbread and eat it like an Indian “pizza.”
  • The naan version was the husband’s version, mine was the tortilla “dosa” version.
  • Both were delicious!
  • Print This!
  • Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney
  • by Anjali Shah @ The Picky Eater
  • 1) Indian Dosa Pancakes
  • 2) Curried Chickpea Filling
  • The Ingredients
  • 5 cloves garlic, minced
  • 1 red onion, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1 red pepper, finely diced )
  • 1/4 tsp cayenne pepper
  • 2 Tbsp cumin, ground
  • 1 Tbsp oregano
  • 1-2 tsp salt
  • 1 Tbsp Turmeric
  • 4 cups cooked or canned chick peas (about 2, 160z cans)
  • ½ cup (4oz) tomato paste
  • The Directions
  • Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
  • 3) Coconut Curry Sauce
  • The Ingredients
  • 1 onion, peeled and chopped (I used a red onion)
  • 2 cloves garlic, minced
  • ½ tsp cumin, ground
  • ¾ tsp sea salt (coarse)
  • 3 Tbsp curry powder
  • 1.5 cups vegetable broth
  • 1.25 cups coconut milk
  • 3 large tomatoes, diced
  • The Directions
  • 4) Fresh Mint Chutney
  • The Ingredients
  • 2 cups packed fresh mint
  • 1/4 cup water
  • 1 shallot, peeled
  • Juice from 1 lime
  • 1 Tbsp organic sugar
  • 1 pinch sea salt

Toolbox

Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator
¿Te gusto esta receta?
Click to rate it:
 

Leave a review or comment