Chickpea Curry with Carrots

Name: Chickpea Curry with Carrots
Total time: 50
Yield: 2
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)

Recipe by Tony from allrecipes.com

Dinner 50 Mins.

Ingredients

2 servings

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4 sun-dried tomatoes, chopped
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½ teaspoon mustard seeds
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¼ teaspoon cardamom seeds
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1 teaspoon ghee (clarified butter), or as needed
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2 teaspoons onion, chopped
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1 teaspoon sliced ginger
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1 clove garlic, chopped
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1 teaspoon garam masala

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1 teaspoon turmeric
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½ teaspoon ground cinnamon
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½ teaspoon ground cloves
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1 (15 ounce) can chickpeas, drained
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2 small carrots, sliced
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1 chile pepper, chopped
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½ cup whole-milk yogurt, at room temperature
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½ cup vegetable broth, or as needed (Optional)

Instructions

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.