Chickpeas Curry
(4 servings)
Chickpea Curry
| Roast a handfull of curry leaves, a table spoon of mustard seeds and a table spoon of fenugreek seeds in a table spoon of ghee. |  |
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Squeeze half a lemon. Slice six spring onions and cook them with the spices. |
| Add 250 grams of diced tomatoes and cook them. |  |
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Deglaze with the lemon juice. |
| Blenderize a bunch of coriander with three garlic cloves and hald a pineapple. Add the paste, one can of coconut cream and one table spoon of curcuma. |
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Add one can of chickpeas and let it simmer for at least 15 minutes.
Serve it with rice, vegetables and bread. |
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