Chickpea curry

• 1 tsp yellow mustard seeds
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp chilli paste
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 3 Wildeklawer sweet onions, coarsely diced
• 3 tomatoes, coarsely diced
• 2 tbs olive oil
• 5 curry leaves
• 2/3 cup coconut milk
• 1 tin chickpeas, drained
• handful of fresh coriander

Method:

• Heat mustard seeds, cinnamon, turmeric, chilli paste, coriander and cardamom. Remove from pot and set aside.
• In the same pot, sauté onions and tomatoes in the olive oil until softened.
• Add the heated spices and curry leaves and simmer for a few minutes.
• Pour in the coconut milk, continue to simmer, allowing the liquid to reduce and finally add the chickpeas.
• Stir in the coriander leaves just before serving.
• Serve with the crispy onion bhajia on a bed of steamed basmati rice.

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