A lightly spiced homemade Burmese chickpea and potato 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.
Burmese chickpea potato curry
Burmese Curry sauce
Burmese Chickpea Potato Marinade
Rice
A delicious vegetarian curry with chickpeas and veggies cooked in a lightly spiced Burmese curry sauce. Perfect for freezing and ideal for autumn and winter dinners. To make the curry 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 paste is fried till thick and then add the tomatoes. Add the honey, lemongrass, potatoes, chickpeas and green beans and cook for ten minutes.
This homemade vegetarian curry is perfect meal to serve in autumn, winter and late spring, serve it with
This mouth watering spicy dish is perfect for vegetarians, flexitarians and vegans and makes an ideal vegetarian Burmese dinner party main course, or a great dish for a Friday night dinner with friends.
Chickpeas and potatoes are a great combination for any curry, in this recipe they are combined with delicious Burmese spice mix, what makes this recipe so special is the addition of lemon grass and honey giving the dish a unique flavour
Yes, chickpea and potato curry is ideal for freezing cook and allow to cool and then freeze. Defrost and reheat till piping hot
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