Carrots & Chickpea curry IndiOdyssey Feast

Carrot and Chickpeas Curry Stew

Another great recipe for the homesteading cookbook. All you need is basic pantry staples, a basic garden and you've got a quick, healthy meal of savory, spicy chickpeas and carrots.

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Course: Main Course

Cuisine: Indian, Indian Fusion, Vegan, Vegetarian

Keyword: carrots, chickpeas,

Prep Time: 10

Cook Time: 20

Soaking Chickpeas: 8

Servings:

Calories: 189kcal

Equipment

1 Pressure Cooker

Ingredients

¼ cup Chickpeas Heaping ¼ cup of dry chickpeas
1 cup Water For soaking chickpeas
2 Carrots Large, fresh; chopped
1 Tomato Large, chopped
1 Onion Small, finely diced
1 tsp Ginger Fresh grated
1 tsp Garlic Fresh pressed
2 tbsp Ghee Or use any oil to make it vegan
1 tsp Cumin seeds
1 inch Cinnamon bark stick
½ tsp Kashmiri red chili powder
½ tsp Coriander powder
½ tsp Turmeric powder
½ tsp Black Peppercorn Fresh ground
1 tsp Himalayan pink salt
1 tbsp Tomato paste
⅓ cup Coconut cream
2 tsp Kasoori Methi Dried Fenugreek leaves

Instructions

Soak and Prepare Chickpeas

Pick over a heaping quarter cup of dried chickpeas. Cover them with the cup of water and set aside in frig over night or at least 8 hours.
After chickpeas have soaked, add them and the water (adding more water if needed) and cook in a pressure cooker on medium heat for about 12 whistles. Remove from heat, set aside and allow to cool naturally before removing the lid.
Prep the vegetables while you wait for the chickpeas to cool. Once they are cooled down and you can release the lid, remove the chickpeas and remaining liquid; set aside. Now the pressure cooker is ready to make the curry in!

Making the Curry Stew

Add the ghee to the cleaned pressure cooker, then add the chopped carrots and stir and cook for several minutes until the carrots start to soften and caramelize a bit on the edges.
Add the diced onions, chopped tomatoes and cumin seeds to the carrots, continued cooking and stirring another five minutes or so.
Add the ginger and garlic, stirring to mix well, cook fo a minute.
Add the powdered spices, including salt and pepper, mixing well over medium heat for a few minutes.
Mix in the coconut cream, tablespoon of tomato paste and chickpea with cooking liquid. Add more water if needed. Cover and pressure cook over medium heat for 4 whistles. Remove from heat and allow to cool naturally before opening the lid.
Once cooled, open the lid and stir in rubbed kasoori methi.

Nutrition

Carrots & Chickpea Curry Stew