Burmese potato curry, buttered leeks and chickpea pancakes
As the weekend approaches, Phil Vickery shows us his takeaway-inspired Burmese potato curry with chickpea pancakes - a meal that’s healthier, affordable and completely vegetarian - which means keeping the resolution to eat better and get more veggies into the family a lot easier!
Serves: 4Preparation time: 25 minutesCooking time: 25 minutes
Ingredients
2 tbsp any oil1 small onion very finely chopped2 tbsp fresh ginger finely chopped4 cloves garlic, finely chopped½ tsp dried chilli flakes½ tsp ground turmeric600g 3cm cubed potato1 medium leek finely sliced3 tbsp tamarind juice1 vegetable stock cube, crumbled150mls cold water, roughly depending on the size of the pan.2 tbsp chopped fresh coriander2 tbsp chopped fresh mint leaves
To serve
4 tbsp natural thick yoghurt2 tbsp fresh chopped coriander
For the chickpea pancakes – makes 8 small pancakes
150g gram flourA pinch of xanthan gum½ tsp gluten free baking powder2 tbsp fresh coriander choppedwater to bindSalt and pepper2 tbsp any oil
Method
For the potato curry: Heat the oil in a large saucepan
Add the onion, ginger, garlic, chilli and turmeric, and then cook for 5 minutes to soften and take a little colour
Add the potato, sliced leeks, tamarind, stock and water and bring to the boil and coat well in the sauce
Turn the heat down, cover and gently simmer, stirring occasionally until the potato is cooked, but not falling apart. Probably 15-20 minutes.
You will find that the water will evaporate a little so you end up with a sauce consistency
Season with salt and pepper, stir in the coriander and mint and serve straight away
For the chickpea pancakes: Mix the flour xanthan gum, baking powder together well, then add the coriander, salt and pepper and bind with water
Pre heat a non-stick frying pan and add the oil
Spoon the mix into the pan and cook for 2-3 minutes
Carefully flip over and cook for a further 2 minutes to just set
Serve with plenty of chopped fresh coriander and a sprinkle of garam masala
Nutritional information: Burmese potato curry
Per 100g / Per portion: Serves 4 (291g)Energy (kcal) 97kcal / 282kcalProtein (g) 2.7g/7.7gCarbohydrate (g) 13g/38gOf which sugars (g) 4.6g/13gFat (g) 4.0g / 12gOf which saturated fat (g) 1.5g/4.3gFibre (g) 1.6g/4.6g
Nutritional information: Chickpea pancakes
Per 100g / Per portion: Serves 4 (47g)
Energy (kcal) 314kcal/147kclProtein (g) 18g/8.7gCarbohydrate (g) 47g/22gOf which sugars (g) 8.9g/4.2gFat (g) 5.5g/2.6gOf which saturated fat (g) 0.6g/0.3gFibre (g) 8.6g/4.1g
*All recipe analysis is per portion*The nutritional information is intended as a guide only and is not specific to individuals or their particular circumstances