Vegetarian Burmese potato & chickpea curry with rice

Burmese Chickpea & Potato Curry Recipe

Name: Burmese Chickpea & Potato Curry
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Cuisine: Burmese
Ingredients: black pepper (to taste); 0.5 tsp cayenne pepper; 0.5 tsp curry powder; 6 sprig fresh coriander; 2 cm fresh ginger; 1 tsp garam masala; 4 cloves garlic; 75 grams green beans; 0.25 tbsp honey; 1 stick lemon grass; 0.5 whole lime; 1 packet microwave brown rice; 1 tbsp olive oil; 1 whole onions; 1 tsp paprika; 300 grams potatoes; salt (to taste); 1 whole shallots; 0.5 cube stock cube veg; 1 tin tinned chickpeas; 4 whole tomatoes; 1 tsp turmeric; 120 ml water; 250 ml water (boiling)

35 Minutes

Serves: 2

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.

Recipe Ingreds

Burmese chickpea potato curry

black pepper (to taste)
6 sprig fresh coriander
75 grams green beans
0.5 whole lime
300 grams potatoes
salt (to taste)
1 whole shallots
1 tin tinned chickpeas

Burmese Curry sauce

black pepper (to taste)
0.5 tsp cayenne pepper
2 cm fresh ginger
4 cloves garlic
1 tbsp olive oil
1 whole onions
1 tsp paprika
salt (to taste)
75 ml water
4 whole tomatoes
0.5 cube stock cube veg
250 ml water (boiling)
0.25 tbsp honey
1 stick lemon grass

Burmese Chickpea Potato Marinade

0.5 tsp curry powder
1 tsp garam masala
1 tsp turmeric
45 ml water

Rice

1 packet microwave brown rice

Recipe with pictures Steps

Step 1

make the burmese curry marinade by mixing the turmeric, curry powder and garam masala in the rectangular pie dish with a little water to make a paste

Step 2

drain the chickpeas and wash
place the chickpeas the marinade
refrigerate for at least two hours preferably overnight

Step 3

Take the chickpeas out of the fridge
peel the potatoes
roughly chop the potatoes
add to a pan of boiling water
cook till soft

Step 4

while the potatoes are cooking
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 with the oil, and add the contents of the food processor
cook till it browns and thickens
stir to ensure the paste doesnt burn

Step 6

chop tomatoes removing the hard central core
add the tomatoes to the curry paste
cook for 4 to 5 minutes

Step 7

when the potatoes are done drain them
add the potatoes to the chickpeas and coat in the marinade
heat the olive oil in the second frying pan, add the chickpeas and potatoes, and fry for 4 to 5 minutes until golden brown
set a side

Step 8

remove the outer toughened leaves from the lemon grass and finely chop the inner leaves
remove the curry sauce frying pan from the heat and add the honey and lemon grass
return to the heat and gently warm through
cook for 3 to 4 mins
stir occasionally

Step 9

add the stock cube to boiling water
add the stock to the curry sauce

Step 10

trim the green beans
add to the curry sauce
cook for 10 mins

Step 11

add the potatoes and chickpeas to the curry
stir to mix the ingredients
if cooking extra for the freezer store the extra curry in a freezable container allow to cool and then place in freezer

Step 12

peel and finely chop the shallot(s)
wash and finely chop the fresh coriander
juice the lime
add the lime, shallots and coriander to a bowl and mix
taste and season with salt and pepper if necessary
add half the shallot and herb mixture to the curry

Step 13

warm the precooked rice by following the instructions
place the rice in individual serving dishes

Step 14

place the curry on top of the rice
sprinkle with the coriander and onions
serve immediately

Recipe Utensils

2 chopping board
1 fish slice
1 food processor
2 frying pan
1 Garlic crusher
1 grater
1 jug
2 large knife
1 medium pan
1 rectangular pie dish
1 sieve
1 small bowl
1 squeezer

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How to make Vegetarian Burmese chickpea and potato curry

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.

Vegetable and chickpea curry dinner ideas

This homemade vegetarian curry is perfect meal to serve in autumn, winter and late spring, serve it with

rice with a garnish of chopped coriander, finely chopped shallots and lime juice
crispy onion rice - rice mixed with fried crispy onions
noodles crispy fried or boiled noodle

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.

What makes our vegetarian Burmese potato and chickpea curry the best

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

Can I freeze this Burmese vegetable curry

Yes, chickpea and potato curry is ideal for freezing cook and allow to cool and then freeze. Defrost and reheat till piping hot

Other spicy vegetarian recipes

Cauliflower and Potato Curry served with Brown Rice

Mushroom and Spinach Curry with Popadoms

Thai Vegetable Curry with Rice

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