Kambrook KSC4, KSC3 manual Chick Pea Curry

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	11⁄2 teaspoons		2 teaspoons
Ground cumin	11⁄2 teaspoons		2 teaspoons
Ground coriander	11⁄2 teaspoons		2 teaspoons
Sweet paprika	11⁄2 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.

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