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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