Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney

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
• 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