chia poppadoms

Burmese Curry With Chia ‘Poppadoms’

RECIPE BY NATASAHA CORRETT

This chia ‘poppadom’ is the most delicious invention!

It works really well as a snack too and is so easy to make and has the most satisfying crunch. If you have not tried a Burmese curry before, then definitely give this a go. Burmese curries are characterised by a bright, fresh flavour, and is packed with turmeric they are insanely good for you.

 

Serving: 2| Cooking time: Curry 20 minutes | poppadoms 40 minutes | Skill: Moderate

 

 

Serves2
Cooks InCurry 20 minutes | Poppadoms 40 minutes
DifficultyModerate

Ingredients
MetricCupsCupsMetric

For the Poppadoms:

4tbsp chia seeds
120ml water
20g thinly sliced red onion
1 clove garlic, finely grated
1tbsp ground coriander
1tbsp ground ginger
1tbsp fennel seeds
Pinch salt & pepper
For the Curry Paste:
15g ginger
6g fresh chilli
Juice & zest of ½ a lemon
40g of shallots
¼tsp turmeric
¼tsp Himalayan pink salt
Juice of 1 small or ½ a large lemon
2 tbsp roughly chopped coriander

 

For the Curry:
1 tbsp sunflower oil
80g shallots, sliced
400g sweet potatoes cut into 2cm cubes
1 small clove of garlic, finely chopped
½ tsp turmeric
5g ginger cut into 0.5cm matchsticks
2tbsp tamari
1tbsp coconut palm sugar
240g aubergine, cut into 3.5cm batons
500ml vegetable stock
12g green beans

Method

  1. Pre-heat the oven to 175°C
  2. For the poppadom, combine all of the ingredients and soak for 20 minutes. Next spread them onto a piece of baking paper until around 2 mm thick. Cook in the oven for 20 minutes, turn over and cook for a further 20 minutes.
  3. For the curry, blitz all of the ingredients for your curry paste in a high-speed blender until smooth. Transfer to a pan with the sunflower oil and sauté for 2-3 minutes. Next, add the shallots and continue to sauté for a further 2-3 minute.
  4. Add the sweet potatoes, garlic, turmeric, ginger, tamari and palm sugar to the pan and continue to cook for another 5 minutes. Just add 3tbsp of water at a time if the mixture starts to stick.
  5. Next, add the stock and simmer on a medium heat for 5 minutes and then add the aubergine. Continue to simmer until the vegetables are soft, finally adding in the green beans for the last 2- 3 minutes of cooking. Stir through the coriander and serve with the Omega 3 packed chia poppadum.
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