Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney Recipe

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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

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