KADALA MALUWA (SRI LANKAN CHICKPEA CURRY)

Cooked chickpeas 2 dl
Potatoes 3 pieces
Small onion 1 piece
Garlic 4 cloves
Mustard seeds 1 tsp
White pepper 1 tsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1/2 tsp
Curry leaves 10 pieces
Coconut milk 400 ml
Salt to taste
Cooking oil 2 tbsp

Cut potatoes into cubes. Chop onion and garlic finely.
Heat pot with oil, fry onion and garlic mixture on medium heat until soft before adding mustard seeds and curry leaves. Fry for a few seconds before adding the rest of the spices, continue to stir half a minute. Pour in all the coconut milk, bring to boil then adding the potatoes cubes. Cook on medium heat until potatoes are half-done before adding chickpeas. Add some water if necessary, the sauce must not be too thick. Add salt to taste.
Serve as your main dish with some other side dishes.

NOTE:This recipe is taken from my cookbook, ‘Vegetarian Food Fit For The Gods’.