Chickpea Curry with Carrots recipe
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Ingredients
- 4 sun-dried tomatoes, chopped ½ teaspoon mustard seeds ¼ 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 ½ teaspoon ground cinnamon ½ teaspoon ground cloves 1 (15 ounce) can chickpeas, drained 2 small carrots, sliced 1 chile pepper, chopped ½ cup whole-milk yogurt, at room temperature ½ cup vegetable broth, or as needed
Nutrition Info
- 426 caloriescarbohydrate: 77.9 gcholesterol: 13.5 mgfat: 8.4 gfiber: 16.5 gprotein: 18.8 gsaturatedFat: 3.2 gservingSize: -sodium: 1790.2 mgsugar: 28.7 gtransFat: : -unsaturatedFat: : -
Directions Chickpea Curry with Carrots
Directions
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Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat, add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper, cook until softened as desired, about 30 minutes.
Stir in yogurt. Add broth to thin curry if necessary.