Tamarind Chickpea Curry

    Tamarind Chickpea Curry


    1 person made this

    This is a kind of Indian street food which can just simmer all day. Simplicity itself to make and so satisfying with hot naan bread.

    kate Queensland, Australia

    Serves: 6 

    • 1 kg dry chickpeas, rinsed
    • 10 cups water
    • 1 onion, diced
    • 5cm ginger, diced
    • 20 whole garlic cloves
    • 8 Thai chillies
    • 2 tablespoons cumin
    • 2 tablespoons coriander
    • 1 tablespoon chilli powder
    • 60ml yoghurt
    • 2 tablespoons garam masala
    • 2 tablespoons tamarind paste
    • 1/2 lemon

    Preparation:20min  ›  Cook:12hours  ›  Ready in:12hours20min 

    1. Place the chickpeas and water in the slow cooker.
    2. Puree the onion, ginger, garlic, chillies, cumin, coriander, yoghurt, garam masala and tamarind paste in a food processor. Add to the slow cooker. Turn on and cook on High for 10 hours. Add the 1/2 lemon and cook another 2 hours. Discard the lemon.
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