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Abbrevations: tsp = teaspoon tbl = tablespoon
R18
C HICK PEA CURRY
Serves 8
1 cups/200g dried chick peas
4 cups vegetable stock
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons freshly grated ginger
4 garlic cloves, crushed
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons ground coriander
3 teaspoons sweet paprika
1
⁄2 teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons yellow mustard seeds
2 teaspoons salt
1 x 750ml Italian-style tomato cooking sauce
1
⁄2 cup coconut cream
1. Place chick peas and stock into the removable
crockery bowl. Cover with lid and cook on
High 2 hours or until tender.
2. Heat oil in a non-stick pan. Add onion and
cook over medium heat until golden brown.
Add ginger, garlic, garam masala, cumin,
coriander, paprika, chilli powder, turmeric,
mustard seeds and salt, cook for 1 minute.
Stir tomato puree and coconut cream into
onion mixture, cook until just warmed.
3. Pour combined mixture over the chick peas in
the removable crockery bowl. Cover with lid
and cook on Low 6-7 hours or High 2-3 hours.
Serve hot accompanied with stir-fried mixed
vegetables.
Vegetarian continued Accompaniments
CUCUMBER RAITA
2 Lebanese cucumbers, peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper, if desired
1. Combine all ingredients.
Serve chilled.