Mixed Vegetable Curry With Chickpea Pancakes

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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)

Recipe

• 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.