Chickpea & Mince Curry

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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

Prep

10min

Cook

15min

Season the minced meat with salt & pepper. Drain the chickpeas and finely chop the onion, carrot and green pepper.

Finely chop the garlic and ginger.

Put some oil in a pan and fry the garlic and ginger on medium heat.

Add the onion and carrot and season with salt & pepper. Put the lid on and cook.

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.

Add 200ml water and the seasoning ingredients together with the green pepper, chickpeas and raisins. Bring to the boil and cook until softened.

Adjust for seasoning with soy sauce before serving.

I recommend either of these curry pastes, Patak's Mild Curry Paste or Korma Curry Paste.

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