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Chickpea Curry with Carrots
Chickpea Curry with Carrots
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Savory vegetarian chickpea curry with flavorful spices, carrots, sun-dried tomatoes, and a creamy yogurt finish.
Ingredients:
  • 4 sun-dried tomatoes, chopped
  • 0.5 teaspoon mustard seeds
  • 0.25 teaspoon cardamom seeds
  • 1 teaspoon ghee (clarified butter), or as needed
  • 2 teaspoons onion, chopped
  • 1 teaspoon sliced ginger
  • 1 clove garlic, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 2 small carrots, sliced
  • 1 chile pepper, chopped
  • 0.5 cup whole-milk yogurt, at room temperature
  • 0.5 cup vegetable broth, or as needed
Instructions:
  • Place sun-dried tomatoes in a bowl and cover with boiling water. Allow to soak until softened, approximately 10 minutes. Then, drain well.
  • Crush mustard seeds and cardamom seeds in a mortar and pestle. Heat ghee in a skillet over medium heat, then add the crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Sauté until mixture turns light brown, about 3 to 5 minutes. Stir in sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until vegetables reach desired tenderness, approximately 30 minutes.
  • Fold in creamy yogurt, adjusting the curry with broth for the perfect consistency.

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