SERVES 4 ♦ PREPARATION TIME: 10 MINUTES ♦ COOKING TIME: 2 HOURS
1 tbsp Vegetable oil
500g Boiled or canned chickpeas
150g Onion, chopped
200g Canned chopped tomatoes
2 tbsp Patak’s Tikka Masala Paste
1 tbsp Patak’s Garam Masala Paste or Patak’s Madras Paste
1/2 tsp Sugar
200ml Water
1 tsp Fresh coriander leaves, chopped
1 Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
2 Add Patak’s Tikka Masala and Garam Masala Pastes and sauté for a further 1 minute.
3 Add the tomatoes, cook for a further 1 minute.
4 Add the cooked chickpeas, sugar and water and mix well. Transfer to your Kenwood Curry Cooker and cook on High for 11/2 - 2hrs.
Garnish with fresh chopped coriander leaves and serve with warm chapattis.
Tip: For a quick and easy alternative to chickpeas, you can use 200g dried yellow lentils. There is no need to pre-soak them, simply wash under running water and add to the pan.
1 tbsp Vegetable oil
500g Boiled or canned chickpeas
150g Onion, chopped
200g Canned chopped tomatoes
2 tbsp Patak’s Tikka Masala Paste
1 tbsp Patak’s Garam Masala Paste or Patak’s Madras Paste
1/2 tsp Sugar
200ml Water
1 tsp Fresh coriander leaves, chopped
1 Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
2 Add Patak’s Tikka Masala and Garam Masala Pastes and sauté for a further 1 minute.
3 Add the tomatoes, cook for a further 1 minute.
4 Add the cooked chickpeas, sugar and water and mix well. Transfer to your Kenwood Curry Cooker and cook on High for 11/2 - 2hrs.
Garnish with fresh chopped coriander leaves and serve with warm chapattis.
Tip: For a quick and easy alternative to chickpeas, you can use 200g dried yellow lentils. There is no need to pre-soak them, simply wash under running water and add to the pan.
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