CHICKPEA AND KUMERA CURRY
(SERVES 4)
450g Chickpeas
2 Kumera or simlar quantity of pumpkin or potato.
1 1/2 tsp cumin seeds.
1 1/2 tsp mustard seeds.
2 tbsp oil.
1 1/2 tsp tumeric powder
1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
1 tsp sambal oelek or chilli
2 plants coriander (leaves, roots and stalks)
1 tsp salt
1 can (400ml) coconut milk.
Soak chickpeas overnight.
Boil for 40 minutes.
Peel kumeva and cut into cubes then cook until aldente. Heat 1 tbsp of oil in a saucepan and roast cumin and mustard seeds until fragrant. Add tumeric, onion, garlic, sambal oelek, remaining oil, finely chopped coriander roots and stalks. When onion is cooked, add Kumera, chickpeas, Salt and coconut milk. Cook for about 10 minutes Or until mixture has reduced to a creamy consistancy. Garnish with coriander leaves. May be served with rice or on it's own.