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.
Servings 4
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.