Pork Belly over Chickpea Stew and Rice with Coconut Chutney and Potato Curry Recipe

Ingredients

• 4 Tbsp. oil
• ½ tsp. cumin seeds
• 1 cinnamon stick
• 2 dried bay leaves
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 Tbsp. ginger & garlic paste
• 3 oz. tomato paste
• 2 small cans stewed tomatoes
• 1 tsp. chili powder
• 1 Tbsp. cumin & coriander powder
• 1 Tbsp. tamarind paste
• Salt, to taste or as required
• 2 14-oz. cans garbanzo beans, drained
• Cilantro leaves and lemon juice, for garnish
• 3 cups cooked basmati rice
• 1.25 lb. Pork Belly
• Potato Curry (recipe to follow)
• 6 oz. diced tomatoes
• 1 medium-size onion, chopped
• Few sprigs cilantro
• ½ cup Coconut Chutney (recipe to follow)
• 1½ Tbsp. coconut oil
• 1 1.5-inch piece ginger, peeled
• ½ cup thinly sliced shallots
• Few sprigs curry leaves
• 4 serrano peppers, chopped
• 6 medium-size Idaho Potatoes, diced
• 1 can unsweetened coconut milk
• Salt, to taste
• ¾ cup grated fresh coconut
• 4-5 serrano peppers, roughly chopped
• Pinch of cardamom powder
• 2-3 Tbsp. water