Chickpea mince curry
Apr 29, 2012 2:00pm- 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
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1Heat 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.
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2Add 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.
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3Stir 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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