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Ingredientes
- 300 gm black chickpeas soaked overnight and sprouted for 8 hrs
- 1 tsp chilli pwdr
- 1 tsp turmeric pwdr
- 150 gm tomatoes minced
- 6 x kokum
- 8 Tbsp. sunflower oil
- 8 x cloves
- 10 x black peppercoms
- 2 tsp conander seeds
- 1 lrg onion sliced
- 300 gm coconut grated if fresh or possibly desiccated
- 1 tsp black mustard seeds
- 1 tsp cumin seeds salt
Direcciones
- Boil the chickpeas in water till soft.
- Stir in the pwdr spices salt tomatoes and kokum.
- Heat 3 Tbsp. of the oil in a pan and add in the peppercorns and coriander seeds.
- When they pop add in the onion and fry till golden brown.
- Stir in the coconut and fry till brown.
- Grind this mix to a fine paste in a blender adding a little water as necessary.
- Add in to the chickpeas bring to the boil and then take off the heat.
- Heat the remaining oil in a pan and fry the mustard seeds and cumin seeds.
- When they pop pour over the curry and mix well.
- Don't boil the curry as the coconut will start to give off an oily flavour.
- Serve with rice flour rotis.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 684 | |
| Calories from Fat 395 | 58% |
| Total Fat 45.61g | 57% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 978mg | 28% |
| Total Carbs 57.76g | 15% |
| Dietary Fiber 18.4g | 61% |
| Sugars 12.94g | 9% |
| Protein 16.93g | 27% |
