Chickpea Curry with Carrots

Authentic vegetarian chickpea curry with carrots, sun-dried tomatoes, ginger, onion, turmeric, cloves, and yogurt.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 426 Calories

Ingredients

• 1 clove garlic, chopped
• 1 teaspoon garam masala
• 2 small carrots, sliced
• 1 chile pepper, chopped
• 1 (15 ounce) can chickpeas, drained
• 1 teaspoon turmeric
• 1 teaspoon ghee (clarified butter), or as needed
• 4 sun-dried tomatoes, chopped
• 2 teaspoons onion, chopped
• 1 teaspoon sliced ginger
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.5 teaspoon mustard seeds
• 0.25 teaspoon cardamom seeds
• 0.5 cup vegetable broth, or as needed
• 0.5 cup whole-milk yogurt, at room temperature

Recipe Instructions

Step 1

Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.

Step 2

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.

Step 3

Stir in yogurt. Add broth to thin curry if necessary.