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Chick Pea Curry
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Dried chick peas 1 cup/ 200g 1.5 cups/ 300g
Vegetable stock 2 cups/ 500ml 3 cups/750 ml
Vegetable oil 1 tablespoon 2 tablespoons
Onion, finely chopped medium 1 large
Fresh ginger, grated 1 teaspoon 2 teaspoons
Garlic cloves, crushed 2 4
Garam masala 1
1
⁄2 teaspoons 2 teaspoons
Ground cumin 1
1
⁄2 teaspoons 2 teaspoons
Ground coriander 1
1
⁄2 teaspoons 2 teaspoons
Sweet paprika 1
1
⁄2 teaspoons 2 teaspoons
Chilli powder
1
⁄4 teaspoon
1
⁄2 teaspoon
Ground turmeric
1
⁄2 teaspoon 1 teaspoon
Yellow mustard seeds 1 teaspoon 2 teaspoons
Salt 1 teaspoon 2 teaspoons
Tomato puree 1 cup/ 250ml 2 cups/ 500ml
Coconut cream 3 tablespoons 5 tablespoons
1. Place chick peas with the stock in the Slow Cooker. Cover and cook on HIGH 2
hours, or until just tender.
2. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown.Add
ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard
seeds and salt. Cook 1 minute, or until fragrant.Add tomato puree and coconut cream
to onion mixture. Stir, over medium heat, until just warmed.
3. Place tomato mixture in the Slow Cooker, with the chick peas. Cover and cook on
HIGH 2-3 hours or AUTO 8-9 hours.
Serving Suggestion:Accompany with stir-fried mixed vegetables of your choice.