A lightly spiced homemade Burmese chickpea and vegetable curry with chickpeas, 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.
First the chickpeas are marinated in curry powder, turmeric and garam masala. The potatoes are peeled, cubed and par boiled, The garlic, fresh ginger, onions, and paprika are blended to a paste with a little water. The curry paste is cooked in the frying pan till thick and then add the tomatoes. Add the honey, lemongrass, potatoes, chickpeas and green beans and cook for ten minutes.
This homemade veggie curry is perfect to serve in autumn, winter and late spring, serve it with
This mouth watering chickpea curry is perfect for vegetarians, flexitarians and vegans and makes an ideal vegetarian Burmese dinner party main course, or a great dish for a Friday curry night with friends.
This curry is perfect for freezing cook and allow to cool and then freeze. Defrost and reheat till piping hot