Best 3 Chickpea Curry With Carrots Recipes
**Unleash the flavors of India with our delectable chickpea curry with carrots recipe, a delightful fusion of aromatic spices, velvety chickpeas, and crunchy carrots.**
This flavorful dish tantalizes the taste buds with its harmonious blend of fragrant cumin, coriander, and turmeric, complemented by the subtle heat of chili powder. The chickpeas, a rich source of plant-based protein, soak in the aromatic broth, becoming tender and bursting with flavor. Carrots, with their natural sweetness, add a delightful crunch and vibrant color to the dish. Served with fluffy basmati rice or warm naan bread, this chickpea curry is a satisfying and wholesome meal that showcases the vibrant flavors of Indian cuisine. Additionally, explore variations of this classic recipe, including a vegan option and a slow-cooker version for effortless preparation.
CHICKPEA CURRY
We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.
Provided by AMINAH A. RAHMAN
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan over medium heat, and fry onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g
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
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
EASY CHICKPEA CURRY
This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.
Provided by Juavichar
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
- Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 49.7 g, Cholesterol 12.7 mg, Fat 31.8 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 22.2 g, Sodium 1072.6 mg, Sugar 6.5 g
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh chickpeas, carrots, and tomatoes. If you don't have fresh chickpeas, you can use dried chickpeas that have been soaked overnight.
- Sauté the Vegetables: Sautéing the vegetables in a little bit of oil before adding them to the curry helps to enhance their flavor.
- Use a Good Quality Curry Powder: The curry powder is the key ingredient in this dish, so make sure to use a good quality one. Look for a curry powder that is made with a variety of spices, including turmeric, cumin, coriander, and fenugreek.
- Adjust the Spices to Your Taste: This recipe is a good starting point, but you can adjust the spices to your own taste. If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or cayenne pepper.
- Serve with Rice or Naan: This chickpea curry is traditionally served with rice or naan. However, you can also serve it with quinoa, whole wheat pasta, or your favorite bread.
Conclusion:
This chickpea curry with carrots is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chickpeas. The curry is flavorful and satisfying, and it is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this chickpea curry a try.
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