Chickpea Curry and Onion Tarka

Chickpea Curry and Onion Tarka

  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Serves 4 (Using Kenwood Slow Cooker or Curry Cooker)

225g   Dried chickpeas
25g   Butter
20ml   Olive or Vegetable oil
2   Onions - sliced
2   Cloves garlic- crushed
75g   Grated fresh coconut
3   Green chillies – de seeded and chopped
1 teaspoon  Mustard seeds
1 tablespoon  Mild curry paste

Onion Tarka to garnish
1   Onion – finely sliced
20ml   Vegetable oil


1. To prepare the chickpeas – soak in double the volume of water for 8-24 hours. Drain and place in a large pan. Cover again with water to twice the volume, bring to the boil and cook for 12-15 minutes. Skim off any scum and drain. Place into the Curry cooker.
2. Heat the butter and oil in a frying pan and stir-fry the onions and garlic until brown, add the mustard seeds, coconut and chilli. Cook for a further 30 seconds.
3. Add the stir-fried ingredients to the chickpeas in the Curry cooker and stir in the coconut milk and curry paste.
4. Cook for 1 hour.
5. To prepare the Tarka – Heat the oil in the frying pan, add the onions and fry over a low heat until crisp.
6. Serve the curry with the Tarka on top.


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