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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.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

426 calories; protein 18.8g; carbohydrates 77.9g; fat 8.4g; cholesterol 13.5mg; sodium 1790.2mg. Full Nutrition
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