35 minutes
Burmese Chickpea & Potato Curry

Burmese Chickpea & Potato Curry served with Brown Rice

Lightly spiced chickpeas with tomatoes, potatoes and green beans, served in a garlic, ginger, cayenne pepper, honey and lime sauce, sprinkled with diced shallots and coriander served on a bed of brown rice.

How it's doneDirections

Step 1

  • Make a marinade by mixing the turmeric, curry powder and garam masala with water.
  • Drain the chickpeas and wash, place the chickpeas the marinade
  • Refrigerate for at least two hours preferably overnight
  • Take the chickpeas out of the fridge

Step 2

Peel and cut the potatoes into cubes, half fill a medium pan with water and boil add the potatoes cook till soft

Step 3

  • Heat the olive oil in the frying pan.
  • Add the chickpeas and fry from 4 to 5 minutes until golden brown set a side.
  • Add the stock cube to boiling water

Step 4

  • Peel and chop the onion(s) finely.
  • Peel and crush the garlic using the garlic crusher or chop finely .
  • Peel and grate the ginger.
  • Add the curry paste ingredients to the food processor
    blend until smooth

Step 5

  • Heat the frying pan.
  • Empty the contents of the food processor into a frying pan.
  • Stir to ensure the paste doesn’t burn.
  • Cook till it browns and thickens

Step 6

  • Chop tomatoes and remove any hard central parts of the tomatoes add to the pan cook for 2 minutes.
  • Add the honey and remove from the heat

Step 7

  • Remove the outer toughened leaves from the lemon grass and finely chop the inner leaves add to the pan.
  • Return to the heat and gently warm through cook for 3 to 4 mins stir occasionally

Step 8

  • Drain the potatoes add to the pan.
  • Add the chickpeas
  • Trim the green beans add to the pan.
  • Cook for 3 to 4 mins

Step 9

Add the stock to the sauce cook for 10 mins

Step 10

  • Juice the lime add to the pan.
  • Taste and season with salt and pepper if necessary
  • Wash and finely chop the fresh coriander.
  • Peel and finely chop the shallot(s).

Step 11

  • Warm the precooked rice by following the instructions.
  • Place the rice in individual serving dishes.
  • Place the curry on top of the rice.
  • Sprinkle the coriander and onions over the curry serve immediately.

What you needIngredients

Servings 2
Utensils
  • rectangular pie dish
  • chopping board
  • large knife
  • fish slice
  • frying pan
  • large bowl
  • lemon squeezer
  • food processor
  • medium pan
curry
  • 1 tsp turmeric
  • 1/2 tsp curry powder
  • 1 tsp garam masala
  • 1 tin chickpeas large
  • 1 onion
  • 4 garlic cloves
  • 2 cm fresh ginger
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tbsp sunflower oil
  • salt to taste
  • black pepper to taste
  • 2 shallots
  • 3 tbsp water
  • 1 tbsp olive oil
  • 1/2 stock cube chicken
  • 250 ml water
  • 1/2 stick lemon grass
  • 1 tsp honey
  • 3 tomatoes
  • 3 potatoes
  • 1 tin chickpeas small
  • 75 grams green beans
  • 1/2 lime
  • salt to taste
  • black pepper to taste
  • 1shallot
  • 2 tbsp fresh coriander
  • 1 packet brown rice

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