Kala Pè Hin (Burmese Chickpea Curry)
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Ingredients
- 2 tinned chickpeas, drained
- 1 onion, sliced
- 3 garlic cloves
- 15 g fresh ginger
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 400 g chopped tomatoes
- 2 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 21.4 g
- Carbohydrate
- 102 g
- of which sugars
- 6.4 g
- Fat
- 12.8 g
- of which saturates
- 1.3 g
- Fibre
- 15.1 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in the oil for 4 minutes until softened.
- 2
Add the chopped garlic and ginger, turmeric and chilli powder and cook for 1 minute.
- 3
Add the chopped tomatoes and simmer for 8 minutes until thickened.
- 4
Stir in the chickpeas and simmer for 10 minutes until heated through and the sauce coats them.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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