Burmese Vegetarian Chickpea & Vegetable Curry

Burmese Chickpea & Potato Curry Recipe

35 Minutes
Serves: 2

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. 

Recipe Ingreds


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

Curry sauce

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


  • 0.5 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1.5 tbsp water


  • 1 microwave brown rice

Recipe with pictures Steps

Step 1

  • make a 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

Step 4

  • peel the potatoes
  • roughly chop the potatoes
  • add to a pan of boiling water
  • cook till soft

Step 5

  • 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 6

  • heat the frying pan with the oil
  • empty the contents of the food processor into a frying pan
  • stir to ensure the paste doesnt burn
  • cook till it browns and thickens

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

  • add the potatoes and chickpeas to the curry
  • stir to mix the ingredients

Step 13

  • if cooking extra for the freezer store the extra curry in a freezable container allow to cool and then place in freezer
  • peel and finely chop the shallot(s)
  • add to the small bowl
  • wash and finely chop the fresh coriander
  • add to the small bowl
  • juice the lime
  • add the lime to the shallot and herb mixture
  • add half the shallot and herb mixture to the curry
  • taste and season with salt and pepper if necessary

Step 14

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

Step 15

  • place the curry on top of the rice
  • sprinkle the coriander and onions over the curry
  • 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 Burmese chickpea & vegetable 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 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. 

Burmese vegetable curry meal and dinner ideas

This homemade veggie curry is perfect 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 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.

Can I freeze Burmese vegetable and chickpea curry

This curry is perfect for freezing cook and allow to cool and then freeze. Defrost and reheat till piping hot

Other vegetarian curry recipes

Cauliflower and Potato Curry served with Brown Rice

Mushroom and Spinach Curry with Popadoms

Thai Vegetable Curry with Rice

Yummy ideas

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