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Gluten Free
My recipe can be a vegetarian version of Burmese curry that uses potatoes and leeks to replace the chicken. It's really is quite delicious.
Servings 4
Calories 215 kcal
Prep Time25 mins
Cook Time25 mins
Total Time50 mins

Ingredients
 

  • 2 tbsp vegetable oil
  • 1 small onion, very finely chopped
  • 2 tbsp fresh ginger finely chopped
  • 4 garlic cloves, finely chopped
  • 0.5 tsp dried chilli flakes
  • 0.5 tsp ground turmeric
  • 1 medium leek sliced finely and washed really well
  • 600 g potato, cut into 3cm cubes
  • 3 tbsp tamarind juice
  • 1 tbsp Burmese fish sauce, Ngan Pyar Yay or Nam Pla is a good substitute although not Burmese
  • or for a vegetarian option, add a 10g vegetarian stock cube crumbled
  • 150 ml cold water, roughly depending on the size of the pan.
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh mint leaves, chopped

Instructions
 

  • Heat the oil in a large saucepan.
  • Add the onion, ginger, garlic, chilli, turmeric, and then cook for 5 minutes to soften and take a little colour.
  • Add the potato, leek, tamarind, fish sauce (either) 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. Approx 15-20 minutes.
  • You will find that the water will evaporate a little to end up with a sauce consistency.
  • Season with salt and pepper, stir in the coriander and mint and serve straight away.
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Nutrition Facts
Burmese Potato Curry
Amount per Serving
Calories
215
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
6
g
38
%
Sodium
 
376
mg
16
%
Potassium
 
766
mg
22
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Curry
Cuisine ITV This Morning, Winter
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