Carrot Curry Recipe with Chickpeas
Indian food is well known for vegan and vegetarian fodder, and this chickpea and carrot curry is super simple and is packed with big flavours!
Servings 2 Servings
Calories 558kcal
Ingredients
- 2 Large Carrots 300g
- 1 Small Onion 100g
- 4 Garlic Cloves
- 35 g Ginger 1 Thumb Sized Piece
- 400 g Tin of Chickpeas 14oz
- 225 g Tinned Chopped Tomatoes 8oz
- 200 ml Coconut Milk ¾ Cup + 1 tablespoon
- 1 tablespoon Cooking Oil
- 1 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Turmeric
- ½ teaspoon Ground Cumin
- ¼ teaspoon Ground Black Pepper
- ⅛ teaspoon Ground Cinnamon
- ½ tablespoon Dried Fenugreek Leaves
- ½-¾ teaspoon Salt
Instructions
- Top and tail, then peel the carrots and cut them into 2½cm (1") chunks.
- Cut the onion in half, then peel it and cut it into a 3-4mm (⅛") dice.
- Peel the garlic cloves and mash them into a paste with the side of a knife.
- Peel and grate the ginger.
- Drain the chickpeas and give them a rinse.
- Heat a 28cm or 11" frying pan over a high heat, and when it's hot, add the cooking oil. Fry the carrots in this oil for 7-10 minutes; you want them to get a little bit of colour.
- Add the onions, reduce the heat to medium and fry them for 5 minutes until translucent.
- Add the garlic and ginger and cook for 60 seconds.
- Sprinkle over the Kashmiri chilli powder, coriander, turmeric, cumin, black pepper and cinnamon, stir and cook for 30 seconds.
- Pour in the tinned tomatoes, coconut milk, and add the chickpeas, stir to combine, then have a taste and add salt. Add a lid, reduce the heat to low and simmer for 25 minutes.
- Remove the lid and crush in the fenugreek leaves, stir and cook for another 5-10 minutes to thicken up the sauce, then serve.
Video
Nutrition
Serving: 1 | Calories: 558kcal | Carbohydrates: 69g | Protein: 18g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Sodium: 611mg | Fiber: 21g | Sugar: 17g
