Curry of Chickpeas and Carrots

Step 1

Start by soaking the sun-dried tomatoes in a bowl of boiling water for about 10 minutes, until they soften. Once they're ready, drain them well. Next, crush the mustard seeds and cardamom seeds using a mortar and pestle to release their flavors. Heat some ghee in a skillet over medium heat, then add the crushed spices along with chopped onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Cook everything together, stirring occasionally, until the mixture turns a nice light brown—this should take around 3 to 5 minutes. Toss in the drained sun-dried tomatoes, chickpeas, carrots, and a chili pepper, then let it all simmer gently until the veggies are tender and the flavors have melded, about 30 minutes. Stir in the yogurt at the end to add some creaminess, and if the curry feels too thick, splash in a bit of broth to loosen it up to your liking.