BEAN AND CHICKPEA CURRY

A basic recipe. Three of us consumed this one (with plenty left over for a fourth) and it knocked all socks off!
And I cannot stress this enough--ingredients and measurements are not set in stone! You can make any kind of curry within these guidelines!

INGREDIENTS:
1lg chopped onion
1/2head crushed garlic
1/2tin crushed tomato (a little more than a cup)
1lb cooked red beans
1c cooked chickpeas
1/2c oil
2c water
1/2bunch chopped cilantro
1/3c sour cream

masala:
1stick cinnamon
1tbs mustard seeds
1tbs ground cumin
1tbs ground coriander
1tbs chili powder
1tbs ground fenugreek seed
1tsp turmeric
salt to taste







INSTRUCTIONS:

Heat element to medium-high and fry the mustard seeds for about 30sec in the oil. Add onion and cinnamon stick; fry until they're translucent and soft. Add the mashed garlic, fry for 2-5min, then add all ground spices EXCEPT fenugreek seed. Fry the masala for 3-5min, then add the crushed tomato and fenugreek seed. Fry the mixture for a few minutes, then add the water. Stir until everything is the same consistency and bring to the boil, then plunk in the beans and chickpeas. Leave this to cook, covered for 10-15min, while you chop the cilantro (it's what I did!) or do anything you need to do. Come back and add salt. When the consistency is good--that is, some of the water has evaporated--turn the heat off. Stir in the sour cream, then fold in the chopped cilantro. Serve with white rice or any bread you like. Eat immediately!