Embark on a culinary journey with these Vegan Cabbage Pancakes accompanied by a tantalizing Mango Chutney Chickpea Dip—a delightful combination of savory and sweet flavors that will tantalize your taste buds. Bursting with aromatic spices, fresh herbs, and wholesome ingredients, this plant-based dish celebrates the vibrant and diverse flavors of vegan cuisine. Whether enjoyed as a satisfying snack, appetizer, or light meal, these cabbage pancakes are sure to impress with their delicious taste and nutritious profile. Let’s dive into creating this flavorful and wholesome dish!
Ingredients: For Vegan Cabbage Pancakes:
- 1 tbsp oil
- 1/2 white cabbage, finely sliced or grated
- 1 tsp nigella seeds
- 1/4 onion, finely sliced
- 2 garlic cloves, minced
- 1/4 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp curry powder
- 1/4 tsp chili powder
- 4 tbsp fresh coriander, finely chopped
- Salt & pepper, to taste
- 50g plain flour
- 100ml water
For Mango Chutney Chickpea Dip:
- 140g hummus
- 2 tbsp Geeta’s mango chutney
- 1.5 tsp curry powder
- 2 tbsp lemon juice
- Handful of fresh coriander
- 4 tbsp water + more if needed
Instructions:
- Heat the oil in a large skillet or frying pan over medium heat. Add the finely sliced or grated cabbage and nigella seeds to the skillet. Sauté for 5-7 minutes, or until the cabbage begins to soften.
- Add the finely sliced onion and minced garlic to the skillet with the cabbage. Continue to sauté for an additional 2-3 minutes, or until the onion becomes translucent and fragrant.
- Stir in the turmeric, cumin, coriander, curry powder, and chili powder, ensuring that the spices are evenly distributed among the cabbage mixture. Cook for another minute to allow the spices to become aromatic.
- Add the fresh chopped coriander to the skillet and season the cabbage mixture with salt and pepper to taste. Stir well to combine all the ingredients.
- In a separate mixing bowl, whisk together the plain flour and water until smooth. Gradually pour the flour-water mixture into the skillet with the cabbage, stirring continuously to prevent lumps from forming. Cook for an additional 2-3 minutes, or until the mixture thickens slightly and resembles pancake batter. Remove the skillet from the heat.
- In a blender or food processor, combine the hummus, mango chutney, curry powder, lemon juice, fresh coriander, and water. Blend until smooth and creamy, adding more water if needed to achieve your desired consistency.
- Transfer the mango chutney chickpea dip to a serving bowl and garnish with additional fresh coriander if desired.
- Heat a bit more oil in the skillet over medium heat. Spoon the cabbage pancake batter into the skillet to form pancakes of your desired size. Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Once cooked, transfer the cabbage pancakes to a plate lined with paper towels to drain any excess oil.
- Serve the Vegan Cabbage Pancakes hot, accompanied by the Mango Chutney Chickpea Dip for dipping or drizzling.
- Enjoy the delightful fusion of flavors and textures in this plant-based dish, and savor every bite of these flavorful and nutritious cabbage pancakes!
Conclusion: With their aromatic spices, fresh herbs, and creamy dip, these Vegan Cabbage Pancakes with Mango Chutney Chickpea Dip offer a delicious and satisfying culinary experience that’s both flavorful and nutritious. Whether enjoyed as a snack, appetizer, or light meal, this plant-based dish is sure to delight your taste buds and leave you craving more. So, gather your ingredients and treat yourself to the vibrant flavors of this delightful vegan creation today!