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Slow cooker

 Can be made with these products

Cooking chef

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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

1. (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. 
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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