Chickpea Curry & Onion Tarka Slow Cooker Recipe
| Serves: Up to 4 | Recipe course: Mains, Curries, Slow Cooker Recipes | Total time (min.): 60 | Complexity (1 to 3): 1 |
A lovely vegetarian curry to come home to. Make it a healthy meal by adding lots of veggies to the pot - Cauliflower and Broccoli are perfect!
Tools
Slow cooker
Can be made with these products
Ingredients
- 225g dried chickpeas (or, to save time, half a can of chickpeas)
- 25g butter
- 20ml olive or vegetable oil
- 2 onions - sliced
- 2 cloves garlic - crushed
- 75g grated fresh coconut
- 3 green chillies - deseeded and chopped
- 1 teaspoon mustard seeds
- 1 tablespoon mild curry paste
For the onion tarka
- 1 onion - finely sliced
- 20ml vegetable oil
Method
- (If using dried Chickpeas) 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. If you are using a tinned, ready to eat chickpeas, this stage can be removed.
- 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.
- Add the stir-fried ingredients to the chickpeas in the Curry cooker and stir in the coconut milk and curry paste.
- Cook for 1 hour.
- To prepare the tarka: Heat the oil in the frying pan, add the onions and fry over a low heat until crisp.
- Serve the curry with the tarka on top.