Burmese Tomato and Chickpea Curry (Chan Tha-min)

Ingredients

• 2 cups Cooked chickpeas
• 2 cups Diced tomatoes
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 1 teaspoon Turmeric powder
• ½ teaspoon Chili powder
• ½ teaspoon Paprika
• 1 cup Vegetable broth
• 2 tablespoons Lime juice
• 1 tablespoon Soy sauce
• 2 tablespoons Sunflower oil
• 4 cups Cooked rice
• 2 tablespoons, chopped Fresh cilantro

Instructions

1. 1Place a large pot or Dutch oven on the stovetop over medium heat (350°F / 175°C). Add the 2 tablespoons of sunflower oil.
2. 2Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 3 cloves minced garlic and 1 tablespoon minced ginger to the pot. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 1 teaspoon turmeric powder, ½ teaspoon chili powder, and ½ teaspoon paprika. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
5. 5Add the 2 cups diced tomatoes and 1 cup vegetable broth to the pot. Increase the heat slightly to bring the mixture to a gentle simmer. Cook, uncovered, for 15 minutes, stirring occasionally, until the diced tomatoes have broken down and softened.
6. 6Stir in the 2 cups cooked chickpeas, 1 tablespoon soy sauce, and 2 tablespoons lime juice. Reduce the heat to low and let the curry simmer gently for 10 minutes, allowing the flavors to combine.
7. 7Serve the Burmese Tomato and Chickpea Curry hot over the 4 cups cooked rice. Garnish with the 2 tablespoons chopped fresh cilantro.

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