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Chickpea massaman curry

Name: Chickpea massaman curry
Cook time: 20 min
Yield: 1

with turmeric rice and roasted peanuts

Ready in around 20 mins

RECIPE FACT:

Massaman curry contains a fusion of spices spanning from Southeast Asia, Persia and the Indian subcontinent and was a popular curry for Muslim traders.

Nutritional Info:

Energy: 2291kj (548Kcal)
Protein: 27g
Carbohydrate: 59g
Fat: 23g
Contains: Gluten, Peanuts, Soy, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Remove the kale leaves from their stalks and discard the stalks. Pile the leaves on top of each other and slice into ½ cm slices. Remove the stem from the makrut lime leaf, and finely slice the leaves. Roughly chop the coriander including the stalks. Using half the carrot, peel and cut in half lengthways then into ½ cm halfmoons on the diagonal. Place the chickpeas into a sieve, rinse under cool running water and drain well.
2. TO HEAT THE TURMERIC RICE:

Open the bag of steamed turmeric rice, squeezing the bag gently to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the rice and peas and cook for 2-3 mins. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEPA MASSAMAN CURRY:

Open the massaman paste and remove the chilli from the top. Finely slice the chilli if you plan to use or discard if not. Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the carrot and cook for 1-2 mins. Add the kale and chickpeas and cook for 1-2 mins. Add the massaman paste to the pan, some or all the chilli, stir and cook for 30-60 secs until fragrant. Pour in the coconut cream and add 2-3 Tbsps of water. Add the makrut lime leaf and cook for a further 1-2 mins.
TO SERVE:

Spoon turmeric rice into a bowl and top with the chickpea massaman curry and vegetables. Sprinkle over the roasted peanuts and coriander.