Chickpea Curry with Carrots

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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.

Submitted by Tony
Published on March 9, 2020
2
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 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)

Directions

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

  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.

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

Cook's Notes:

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 (per serving)

426 Calories
8g Fat
78g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 426
% Daily Value *
Total Fat 8g 11%
Saturated Fat 3g 16%
Cholesterol 14mg 5%
Sodium 1790mg 78%
Total Carbohydrate 78g 28%
Dietary Fiber 17g 59%
Total Sugars 29g
Protein 19g 38%
Vitamin C 88mg 97%
Calcium 234mg 18%
Iron 8mg 47%
Potassium 2587mg 55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.