Mixed Vegetable Curry With Chickpea Pancakes

Directions

1. 1
   To make the pancakes, sift the flour and baking soda into a large mixing bowl.
2. 2
   Make a well in the center and add the water.
3. 3
   Using a balloon whisk, gradually mix the flour into the water to form a smooth batter.
4. 4
   Add salt if preferred.
5. 5
   Let stand for 15 minutes.
6. 6
   Heat enough oil to cover the bottom of a skillet over medium heat.
7. 7
   Add a small quantity of batter to the skillet, and cook 3 minutes on each side until golden.
8. 8
   Repeat with remaining batter to make 8 pancakes.
9. 9
   Meanwhile, cut the carrots into chunks and the potatoes into fourths.
10. 10
    Place in a steamer and steam until just tender.
11. 11
    Heat the oil in a large pan over medium heat and fry the cumin, cardamom, and mustard seeds until they start to sizzle.
12. 12
    Add the onions, partially cover, and cook over medium-low heat, until soft and golden.
13. 13
    Add the other spices, ginger and garlic and cook stirring for 1 minute.
14. 14
    Add the strained tomatoes, stock, carrots and potatoes, partially cover, and cook for 10-15 minutes, or until the vegetables are tender.
15. 15
    Add the peas and spinach, then cook for 2-3 minutes.
16. 16
    Serve with the warm pancakes.