Chickpea and potato massaman with coconut and jasmine rice

Ingredients

For 1 serving

• Cooked chickpeas130 g
• Potatoes120 g
• Jasmine rice35 g
• Onion50 g
• Coconut milk40 ml
• Vegetarian curry paste20 g
• Cinnamon1 pinch
• Cardamom1 pinch
• Tamarind5 g
• Peanuts5 g
• Peanut oil5 g
• Saltto taste

Contains: nuts,

Method

1. Peel the potatoes and cut them into roughly 2 cm cubes, chop the onion; rinse and drain the cooked chickpeas.
2. Heat the peanut oil in a saucepan over medium heat and fry the onion with the curry paste, cinnamon and cardamom for 3 minutes, stirring, until the onion is soft and the spices smell fragrant.
3. Add the potatoes, coconut milk, the tamarind dissolved in a glass of water and a pinch of salt, bring to the boil and simmer over medium-low heat for 15 minutes, until the potatoes are almost tender.
4. Meanwhile rinse the jasmine rice until the water runs clear and cook it in plenty of boiling water for 12 minutes, until tender; drain and keep covered.
5. Toast the peanuts in a dry small pan for 2 minutes, until golden, and roughly chop them.
6. Add the chickpeas to the curry and cook for 5 more minutes, until the sauce thickens and the potatoes just start to crumble at the edges; serve with the rice and peanuts.