Chickpea Curry with Carrots

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.

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

Ingredients

• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 clove garlic, chopped
• 1 teaspoon garam masala
• 2 small carrots, sliced
• 1 chile pepper, chopped
• 1 (15 ounce) can chickpeas, drained
• ½ teaspoon mustard seeds
• 1 teaspoon turmeric
• ¼ teaspoon cardamom seeds
• 1 teaspoon ghee (clarified butter), or as needed
• 4 sun-dried tomatoes, chopped
• 2 teaspoons onion, chopped
• 1 teaspoon sliced ginger
• ½ cup whole-milk yogurt, at room temperature
• ½ cup vegetable broth, or as needed (Optional)

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.