Chickpea Curry with Coconut and Tamarind

  • Yield: 6-8 servings


1 1/4tablespoons black mustard seeds
1 1/4tablespoons cumin seeds
6tablespoons vegetable oil
2cloves garlic, crushed
4tablespoons dessicated coconut/dried shredded coconut
2tablespoons sesame seeds
2tablespoons garam flour
1/2teaspoon ground turmeric
1/2teaspoon dried chilli/hot pepper flakes
1-- fresh green chilli/chile, deseeded and finely chopped
1cup passata (Italian sieved tomatoes)
3tablespoons tamarind concentrate
1cup dates, pitted and finely chopped
2cups dried chickpeas
1 1/2teaspoons sea salt
2tablespoons sugar
-- plain yogurt
-- large bunch of fresh coriander/cilantro, chopped


Combine the mustard and cumin seeds in a small frying pan and toast over low heat until the seeds become aromatic and begin to pop. Set aside to cool.

Put the oil, garlic, coconut, sesame seeds, garam flour, turmeric dried chilli/hot pepper flakes and fresh chilli/chile in the pressure cooker. Set on the stovetop over medium heat and cook for 2–3 minutes until aromatic.

Stir in the passata, tamarind, dates, 2 tablespoons of the toasted mustard and cumin seeds (reserving the rest to serve), chickpeas, half of the fresh coriander/cilantro and 1 litre/4 cups water. Mix to combine.

Lock on the lid and bring to high pressure. Lower the heat slightly but maintain high pressure and cook under high pressure for 50 minutes. Cool down using the quick cool method. When cool, release the lid, taking care of steam when removing.

Taste the chickpeas. If they are not completely tender, repeat the pressure cooking process for a further 10 minutes.

Stir in the salt and sugar. Taste and adjust the seasoning as necessary. Serve at room temperature topped with plain yogurt and sprinkled with chopped fresh coriander/cilantro and the reserved toasted cumin and mustard seeds.

The Pressure Cooker Cookbook by Laura Washburn. Ryland Peters & Small, $19.95.