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.
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Recipe Summary
Ingredients
Directions
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.
