Recipe information
Ingredients for - Chickpea Curry with Carrots
1. Sun-dried tomatoes, chopped - 4
4. Ghee (clarified butter), or as needed - 1 teaspoon
6. Sliced ginger - 1 teaspoon
14. Chile pepper, chopped - 1
15. Whole-milk yogurt, at room temperature - ½ cup
16. Vegetable broth, or as needed (Optional) - ½ cup
How to cook deliciously - Chickpea Curry with Carrots
1. Stage
Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
2. Stage
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. Stage
Stir in yogurt. Add broth to thin curry if necessary.
