Carrot and Chickpea Curry Dish

Ingredients 0/16

Directions

Soak the sun-dried tomatoes in a bowl of boiling water for about 10 minutes until they’re nice and soft, then drain them well. While that’s happening, crush the mustard seeds and cardamom seeds using a mortar and pestle to release their flavor. Heat some ghee in a skillet over medium heat, then add the crushed spices along with chopped onion, ginger, and garlic. Toss in the garam masala, turmeric, cinnamon, and cloves, and cook everything until the mixture turns a light golden brown, about 3 to 5 minutes. Next, stir in the softened sun-dried tomatoes, chickpeas, sliced carrots, and a chile pepper, letting it all simmer gently for around 30 minutes until the veggies are tender. When the curry is cooked through, mix in the yogurt to add creaminess. If the curry feels too thick, just pour in a little broth to loosen it up to your liking.