Ginger Coconut Chickpea Curry by Saloni

Begin by soaking 100g chickpeas overnight. The next day, add the soaked chickpeas, 250ml water, and 100g peeled potato to a pressure cooker and cook for 30 minutes on a low flame. Meanwhile, add 1 piece of onion (cut into four), 5 peeled garlic cloves, 5g peeled ginger, and 3 dried red chillies (stem removed) to The Upliance jar.

The Upliance will now automatically chop the aromatics for 10 seconds. Next, add 1.5 tbsp coconut oil, 1 tsp jeera, and 10 washed curry leaves to The Upliance jar. The device will sauté the aromatics at low heat for 3 minutes with automatic stirring.

Add 1 tsp turmeric, 0.25 tsp coriander powder, 1.5 tsp sugar, and 0.25 tsp salt to The Upliance jar. The device will cook for 30 seconds at medium heat with automatic stirring to incorporate the spices. Then, add 120g coconut milk, the pressure-cooked chickpeas, and potato to The Upliance jar. The device will simmer the curry at low heat for 15 minutes with automatic stirring.

Add 0.5 tbsp tamarind paste to The Upliance jar and allow the device to mix for 1 minute. Garnish the Ginger Coconut Chickpea Curry with 5 stems of minced coriander leaves. The dish is ready to be served.