You are here: Home » Recipes » Chickpea Curry with Coconut and Tamarind Chickpea Curry with Coconut and Tamarind Recipe by Our Cookbook Collection Yield 6-8 servings This festive and aromatic curry can be served as a main dish or a side but it should be offered at room temperature to best appreciate the flavors. It is perfect for parties or large gatherings or great to have on hand for lunches or light meals. PrintEmail Ingredients 1 1/4 tablespoons black mustard seeds1 1/4 tablespoons cumin seeds6 tablespoons vegetable oil2 cloves garlic, crushed4 tablespoons dessicated coconut/dried shredded coconut2 tablespoons sesame seeds2 tablespoons garam flour1/2 teaspoon ground turmeric1/2 teaspoon dried chilli/hot pepper flakes1 -- fresh green chilli/chile, deseeded and finely chopped1 cup passata (Italian sieved tomatoes)3 tablespoons tamarind concentrate1 cup dates, pitted and finely chopped2 cups dried chickpeas1 1/2 teaspoons sea salt2 tablespoons sugar -- plain yogurt -- large bunch of fresh coriander/cilantro, chopped Instructions 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.