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Goan-style Mealworm and Chickpea Curry
Goan-style Mealworm and Chickpea Curry is a modern Fusion recipe for a classic curry of sweet potato, chickpeas and mealworms in a coconut-based Goan-style curry gravy. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Goan-style Mealworm and Chickpea Curry.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : CurrySpice RecipesBean RecipesFusion RecipesFusion Recipes
I've eaten insects in various forms around the world, crickets and ants, of course, woodlice from the garden, mapone worms in South Africa and various insects in Thailand. So I was interested to see insects becoming availabe for sale over the internet in the UK (mostly crickets and mealworms to be honest). So I'll be adding more insects to my diet and posting more insect-based recipes on this site, like this one for mealworms married with chickpeas and served up as a Goan-style curry.
Ingredients:
For the masala:
2 tbsp Kashmiri chilli powder or paprika
Seeds from 8 green cardamom pods
1 tsp black peppercorns
8 cloves
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp turmeric
5cm (2 in) length of cinnamon stick
For the Curry:
40g Mealworms
1 Sweet Potato, peeled and cubed
2 tbsp Olive Oil
1 tbsp fresh Ginger, grated
1 Red Onion, diced
1 Garlic Clove, finely chopped
1 tsp ground Turmeric
2 tbsp Tomato Purée
1 tbsp Tamarind Paste
400g tin of Chickpeas, drained
400ml tin of Coconut Milk
smal handful of Spinach
200g Basmati Rice, well washed
coriander, chopped and flaked almonds to garnish
Method:
For the masala, simply grind together the spices in a spice grinder, rendering to a powder.
Bring a pan of salted water to a boil, add the washed rice and cook according to the packet instructions (usually 15 minutes).
Toss the sweet potato cubes with the olive oil and then the ground spice mix. Arrange in a single layer in a roasting tin. Roast in an oven pre-heated to 220C (220C fan/gas mark 7) for 15 mins or until soft.
For the sauce: Heat a little oil in a pan, add the onion, garlic and ginger and sweat down for about 10 minutes, until softened. Stir in the tomato purée, tamarind paste and turmeric and cook for a few minutes.
Pour in the coconut milk and bring to a simmer.
Once the sweet potato is cooked, drain off any excess liquid then stir in the chickpeas and mealworms. Return to the oven anc ook around 10 mins, or until the mealworms become crispy.
Mix the ingredients in the roasting tin into the simmering coconut milk mixture along with a handful of spinach. Stir to mix everything together, cooking until the spinach has wilted.
Drain the cooked basmati rice and place in a warmed bowl. Turn the curry into another warmed bowl. Garnish with chopped coriander and flaked almonds. Serve immediately.
