Chickpea and Carrot Curry

Ingredients

• 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)

Step 1

Soak 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.

Step 2

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.