Chickpea & Mince Curry

The sweetness of the chickpeas means the kids will love it.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Prep: 10 min Cook: 15 min

Ingredients

Your favourite minced meat (pork or beef) 500g
Tinned chickpeas 1/2 (120g)
Onion (large) 1
Carrot (small) 1
Garlic 2 cloves
Ginger 1 thumb
Green pepper 1/2-1
Raisins 2 tbsp (10g)
Seasoning:
Chicken stock cube 1
Curry paste 4 tbsp (60g)
Worcester sauce 2 tbsp
Salt & pepper a little

Method

1
Season the minced meat with salt & pepper. Drain the chickpeas and finely chop the onion, carrot and green pepper.
2
Finely chop the garlic and ginger.
3
Put some oil in a pan and fry the garlic and ginger on medium heat.
4
Add the onion and carrot and season with salt & pepper. Put the lid on and cook.
5
When the vegetables are softened, turn the heat up to high. Add the minced meat in two lots and fry to separate with a wooden spoon.
6
Add 200ml water and the seasoning ingredients together with the green pepper, chickpeas and raisins. Bring to the boil and cook until softened.
7
Adjust for seasoning with soy sauce before serving.
8
I recommend either of these curry pastes, Patak's Mild Curry Paste or Korma Curry Paste.

Tips & Note

●Use a whisk instead of a wooden spoon to separate the mince quicker.

Chickpea & Mince Curry

The sweetness of the chickpeas means the kids will love it.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Prep: 10 min

Cook: 15 min

Ingredients

Your favourite minced meat (pork or beef) 500g
Tinned chickpeas 1/2 (120g)
Onion (large) 1
Carrot (small) 1
Garlic 2 cloves
Ginger 1 thumb
Green pepper 1/2-1
Raisins 2 tbsp (10g)
Seasoning:
Chicken stock cube 1
Curry paste 4 tbsp (60g)
Worcester sauce 2 tbsp
Salt & pepper a little

Chickpea & Mince Curry

Recipe ID :740 Posted on 08 JUN 2015

Serves 4

Prep 10min
Cook 15min
views 550
printed 133

saved 2

The sweetness of the chickpeas means the kids will love it.

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Ingredients

Print Ingredients Email Ingredients
500g
1/2 (120g)
1
1
2 cloves
1 thumb
1/2-1
2 tbsp (10g)
1
4 tbsp (60g)
2 tbsp
a little

Method

Prep
10min
Cook
15min
1
Season the minced meat with salt & pepper. Drain the chickpeas and finely chop the onion, carrot and green pepper.
2
Finely chop the garlic and ginger.
3
Put some oil in a pan and fry the garlic and ginger on medium heat.
4
Add the onion and carrot and season with salt & pepper. Put the lid on and cook.
5
When the vegetables are softened, turn the heat up to high. Add the minced meat in two lots and fry to separate with a wooden spoon.
6
Add 200ml water and the seasoning ingredients together with the green pepper, chickpeas and raisins. Bring to the boil and cook until softened.
7
Adjust for seasoning with soy sauce before serving.
8
I recommend either of these curry pastes, Patak's Mild Curry Paste or Korma Curry Paste.

Tips & Note

●Use a whisk instead of a wooden spoon to separate the mince quicker.

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Nagomi Kitchen
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