Chick Pea and Mushroom Curry Recipe

Ingredients : Serves 4

50 g/2 oz split peas, soaked overnight 30 ml/2 tbsp oil 25 g/1 oz/2 tbsp butter or margarine 2 garlic cloves, crushed 2 onions, chopped 15 ml/1 tbsp curry powder 45 ml/3 tbsp tomato puree (paste) 50 g/2 oz creamed coconut, grated 225 g/8 oz button mushrooms, quartered 400 g/14 oz/1 large can of chick peas (garbanzos) Salt and freshly ground black pepper Boiled rice, to serve

Method : Cook the split peas in boiling water until tender, then drain. Heat the oil and butter or margarine and fry (saute) the garlic and onions until soft but not brown. Stir in the curry powder to taste and cook for 1 minute, then stir in the tomato puree, coconut and mushrooms and cook for 5 minutes. Add the chick peas and season to taste. Cover and simmer for 10 minutes until all the ingredients are tender and well combined. Serve with boiled rice.