Curry made with carrots and traditional Indian spices. Sweet peppers, zucchini, or snap peas can be optionally added 10 minutes before the meal is finished cooking. Serve with basmati rice or naan bread.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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 (Optional)
Instructions
- 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.
- If dry chickpeas are used, use approximately half the quantity and soak in water overnight.
- You can use 3 or 4 whole cloves in place of clove powder; be sure to remove them before serving. You can use oil in place of ghee.
- If not all spices are available, only the chile, turmeric, and some other spice are essential; in a hurry, I sometimes use just curry powder! The amount of chile depends on how hot the curry should be (the size and hotness of chiles varies immensely, as does the perceived taste of the eater). The proportion and quantity of the various spices can be varied depending on your own personal preferences.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 17 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 1790 mg |
| Sugars | 29 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
6.26.19 Do plan on having vegetable broth on hand because you will need it. The recipe doesn’t say to cover the skillet, but I did just to get the carrots cooked. I followed the recipe except for using probably closer to a cup of broth rather than a half-cup and adding it to the chickpea mixture along with the spices. I could see no other way the carrots were going to cook in a dry mixture, felt this needed moisture for tender carrots. If I were to make this again, I’d probably pop the carrots in the microwave for about a minute to give them a head start on cooking. The flavor of the curry changed dramatically from the beginning to the end, so don’t shortcut the 30 minute cook time. Honestly, I haven’t had that much Indian cuisine, but I did like the blend of spices in this curry. It was O.K., just not sure I’ll make again. I think that comment is more a matter of personal taste, rather than any fault of the recipe. Thanks for sharing your recipe.