We Love this Chickpea and Carrot Spicy Curry!!!
The recipe was adapted from The Kitchenist's Spicy Chickpea Curry.
1 Onion, diced
4-5 Carrots, diced
3 Cloves of Garlic, minced
1" piece of ginger, minced (or grated in)
1 tsp ground Cumin
1 tsp ground Coriander
1 tsp Turmeric
1/2 tsp Cayenne Pepper
1 tsp Chili Flakes (even more if looking for revenge on your tongue)
1 (400gr) can of Chickpeas
1 (794gr) can of diced tomatoes (liquid and all)
1 tsp salt
Greek yogurt and fresh coriander to sprinkle on top!
Heat oil in a pan (frying pan, dutch over, sauce pot what ever you have). Throw in Onion and brown for 2 minutes, add diced carrots and saute for another 2-3 minutes.
Add garlic and ginger and saute for another minute. Then add the cumin, coriander, turmeric, cayenne pepper, chili flakes and cook for another minute.
Add Chickpeas, tomatoes and salt to the pan . . . stir!
Turn heat to low and simmer until carrots are cooked through about 20 minutes (depending on how large your dice was).
Additional add in's:
Red pepper, green pepper, potatoes (cooked), corn (although I sure every single person in India is mad at me for saying that right now), egg plant, cauliflower.
Lee's favorite to eat it is wrapped up in a flour tortilla (or naan bread) with rice and green yogurt!
I hope you'll give it a try on your next Meatless Monday!!!