Chickpea Curry and Onion Tarka

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Recipe difficulty: Easy
0 of 5

Cooking time: 1 hour +
Serves: Up to 4 people
Course: Main dishes

Can be made with these products:

Slow Cookers

Serves 4
Using Kenwood Slow Cooker or Curry Cooker

Method

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.
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.

Ingredients

225g dried 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