CHICKPEA CURRY WITH CARROTS

Chickpea Curry with Carrots image

Authentic Indian chickpea curry with carrots and spices. Optional vegetables include chopped sweet peppers, zucchini, or snap peas, which can be added 10 minutes before the end of cooking time. Serve with naan bread or basmati rice.

Provided by Tony

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 2

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g