Mamak Chickpea Curry with Roasted Tomatoes & Curry leaf

This versatile vegetarian curry recipe can be served as a main dish, or serve it as a smaller side dish, alongside a dish such as braised ox cheek.

This recipe was written by Shu Han Lee, food writer and founder of Rempapa sauces.


Ingredients for Mamak chickpea curry


To finish


How to make Mamak chickpea curry

  1. Over medium heat, gently fry Rempapa in 1 tablespoon of oil till fragrant - about 5 minutes. Add the coconut milk, 400ml water, season generously with salt and bring to a simmer. Tip in the chickpeas and let simmer, uncovered for 15 minutes.
  2. In the meantime, heat 2 tablespoons of oil in a separate frying pan over high heat. Add the garlic and fry till they turn into golden chips. Then add your tomatoes, spreading out so they roast and burst. 
  3. Pour the roasted tomatoes - oil and fried garlic included - into the chickpea curry and stir through. Taste again for seasoning, adding more salt if necessary.
  4. Garnish with the chopped coriander and red onion to serve.
© Speciality Cooking Supplies Limited 2024



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