Chickpea Curry With Carrots Recipes

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.

Provided by Tony

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 2

Number Of Ingredients 16

Chickpea Curry with Carrots image

Steps:

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

Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g

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

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.

Provided by sofie-a-toast

Categories One Dish Meal

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 12

Coconut Curry With Cauliflower, Carrots, & Chickpeas image

Steps:

In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
Serve on hot rice with yogurt on top.

Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1

Ingredients

3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
4 -5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head cauliflower, trimmed and cut into 1-inch florets
1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetables or 1 1/2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1/2 teaspoon salt
1 (15 ounce) can coconut milk
zest and juice from one lime
2 tablespoons chopped of fresh mint (optional)

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Chickpea Curry With Carrots Recipes

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.

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

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