Recipe

Chickpea mince curry

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Chickpea mince curry
  • 2 tablespoon olive oil
  • 2 onions, chopped
  • 1 2cm piece ginger, peeled, grated
  • 1 garlic clove, crushed
  • 1 teaspoon cumin seeds
  • 2 tablespoon balti curry paste
  • 500 gram beef mince
  • 400 gram can chopped tomatoes
  • 1/2 teaspoon sugar
  • 400 gram can chickpeas, drained, rinsed
  • 1 cup frozen peas, thawed
  • 2 tablespoon lemon juice
  • coriander leaves, steamed rice, pappadums, to serve

Method

Chickpea mince curry
  • 1
    Heat oil in a large, heavy-based saucepan on high. Saute onion, ginger, garlic and cumin seeds 2-3 minutes, until onion is tender. Stir in paste and cook, stirring, 1 minute, until fragrant.
  • 2
    Add mince. Cook 5-6 minutes, until browned. breaking up with the back of a spoon. Stir in tomato and sugar. Bring to boil. Reduce heat to medium. Simmer, covered, 15 minutes.
  • 3
    Stir chickpeas, peas and juice through. Simmer 1-2 minutes. Garnish with coriander and serve with rice and pappadums.

Notes

To prepare pappadums quickly and easily, spray with oil and arrange on the turntable of your microwave oven. Cook on high (100%) power 1 minute, until puffed and crisp. Cool before serving.

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