Chickpea Curry and Onion Tarka

Serves 4
Using Kenwood Slow Cooker or Curry Cooker

Method

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.