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FOOD
South west Indian chickpea curry
by 
1 onion,
1 tomato,
2 tsp tamarind paste,
1 can ( 540ml) chickpeas,
1 can (400ml) coconut milk,
for the paste,
1 tsp cumin seeds,
1 tsp mustard seeds,
3 garlic cloves,
1 tsp fresh ginger,
1 tsp paprika,
1 tsp turmeric
30 minutes Minutes
This Indian chickpea curry is so rich in flavor with all its spices, I particularly love the tangy taste from the tamarind paste.
This Indian chickpea curry is a favorite in Keralan cuisine wich is traditionally vegetarian ( but sometimes not).
As you well know, currys are for me the ultimate comfort food, they are creamy, rich, loaded with different spices and as a bonus, healthy. This one is no different. I think it is the first time I use tamarind paste, and I absolutely love it; it is tangy and so delicious, it changes the whole taste profile of the curry.
http://simplyvegelicious.com/main/curry/south-west-indian-chickpea-curry
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