Chick Pea Curry
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.