Ingredients with Measurements:
- 1 cup chickpeas, soaked overnight
- 1 cup chickpea flour
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can diced tomatoes
- 1 can coconut milk
- 1 lime, juiced
- Fresh cilantro, chopped
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. In a large pot or Dutch oven, cover the chickpeas with water and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour, until the chickpeas are tender.
2. While the chickpeas are cooking, make the Burmese tofu. In a blender or food processor, combine the chickpea flour and water. Blend until smooth.
3. In a saucepan, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until softened.
4. Add the turmeric, cumin, coriander, paprika, and salt to the saucepan and stir to combine.
5. Add the can of diced tomatoes and stir to combine.
6. Pour the Burmese tofu mixture into the saucepan and stir to combine. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
7. Add the cooked chickpeas and can of coconut milk to the saucepan and stir to combine. Simmer for 10-15 minutes, until the curry has thickened and the flavors have melded together.
8. Stir in the lime juice and chopped cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- You can use canned chickpeas instead of soaking and cooking dried chickpeas.
- You can use any type of oil instead of vegetable oil.
- You can use any type of milk instead of coconut milk.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use different spices such as garam masala or curry powder.
- Add protein such as tofu or chicken.
Tips and tricks:
- Make sure to stir the Burmese tofu mixture constantly to prevent it from sticking to the bottom of the pan.
- Adjust the amount of spices to your taste.
- Add more water or coconut milk if the curry is too thick.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro and lime wedges.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the Burmese tofu mixture is too thin, add more chickpea flour.
- If the curry is too thick, add more water or coconut milk.
- If the curry is too spicy, add more coconut milk or serve with plain yogurt on the side.
Food safety advice:
Make sure to cook the chickpeas thoroughly to prevent foodborne illness.
Food history:
Burmese cuisine is a fusion of Indian, Chinese, and Thai flavors. This curry is a popular dish in Myanmar (formerly known as Burma).
Flavor profiles:
This curry is spicy, savory, and slightly sweet.
Serving suggestions:
Serve with rice or naan bread.
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Region: Burmese