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Carrot Chickpea Curry

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dinner Indian
Carrot Chickpea Curry
Ingredients
  • 4 sun-dried tomatoes, chopped
  • 1/2 teaspoon mustard seeds
  • 1/4 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
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 (15 ounce) can chickpeas, drained
  • 2 small carrots, sliced
  • 1 chile pepper, chopped
  • 1/2 cup whole-milk yogurt, at room temperature
  • 1/2 cup vegetable broth, or as needed
Instructions
1
Soak sun-dried tomatoes in a bowl by submerging them in boiling water. Allow the tomatoes to rehydrate for around 10 minutes, or until they become pliable. Remove them from the water and drain off any excess liquid.
2
Next, combine mustard seeds and cardamom seeds in a mortar and pestle. Use the tool to grind the spices into a fine powder, releasing their flavors and aromas.
3
In a skillet heated over medium heat, melt ghee. Add the ground spices, sautéed onion, minced ginger, garlic, and a blend of warming spices including garam masala, turmeric, cinnamon, and cloves. Cook the mixture until it reaches a light brown hue, approximately 3 to 5 minutes.
4
Add the rehydrated sun-dried tomatoes, chickpeas, carrots, and chile pepper to the skillet. Stir well and continue cooking until all the vegetables are tender to your liking, around 30 minutes.
5
Finally, stir in a dollop of yogurt. If the curry is too thick, you can add some broth to achieve your desired consistency.