400 g chick peas
50 g split peas, soaked overnight
3 tablespoon cooking oil
25 g butter
2 garlic cloves, crushed
2 onions, chopped
Curry powder to taste
45 ml tomato paste
2 oz grated coconut
8 oz button mushrooms, quartered
Salt and freshly ground black pepper according to taste
Steamed white rice, to serve
Fill a pot with water and bring to the boil. Add the split peas in and
boil until tender, then drain. Heat a wok and add the cooking oil and butter.
Saute the garlic and onions until
soft, do not get them burnt. Add in the curry powder according to your
taste and cook for
1 minute. Then stir in the tomato paste, grated coconut and button mushrooms and cook
for 5 minutes.
Add the chick peas and season to taste. Cover with a lid and simmer
for 10 minutes until all the ingredients are cooked and well combined.
Serve hot with steamed white rice.