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Chickpea and Carrot Curry

★★★★★ 5.0 (9 reviews)

This hearty chickpea and carrot curry is packed with warm spices and vibrant flavors that make for a comforting meal any day of the week. It’s easy to prepare and perfect for both busy weeknights and cozy weekends.

◷50 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Toast spices and aromatics

Start by soaking the sun-dried tomatoes in a bowl of boiling water for about 10 minutes, until they’re nice and soft. Give the mustard seeds and cardamom pods a good crush using a mortar and pestle. Heat up some ghee in a skillet over medium heat, then toss in the crushed spices along with chopped onion, ginger, and garlic. Add the garam masala, turmeric, cinnamon, and cloves, and cook everything together until the mix turns a lovely light brown, about 3 to 5 minutes.

Simmer Veggies and Yogurt

Next, stir in the softened sun-dried tomatoes, chickpeas, carrots, and a chopped chile pepper. Let everything simmer gently for around 30 minutes, or until the carrots are as tender as you like. When the veggies are ready, mix in some yogurt to add creaminess. If the curry feels too thick, splash in a bit of broth to loosen it up to your preferred consistency.

Why You’ll Love This Recipe

This dish is a wonderful blend of flavors and textures. It’s hearty, nutritious, and full of plant-based protein. The spices add warmth without being too spicy, making it perfect for a cozy meal any day of the week.

Serving Suggestions

Serve with steamed basmati rice or warm naan bread to soak up the sauce. A side of fresh cucumber raita or a simple green salad can add a refreshing contrast to the rich curry.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. This curry also freezes well—just thaw and reheat gently on the stove or in the microwave, stirring occasionally.