Curry with Chickpeas and Carrots

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)

Directions

Soak the sun-dried tomatoes in a bowl of boiling water for about 10 minutes, until they soften, then drain them well. While that's soaking, crush the mustard seeds and cardamom seeds using a mortar and pestle to release their flavors. Heat some ghee in a skillet over medium heat, then add the crushed spices along with chopped onion, ginger, and garlic. Toss in the garam masala, turmeric, cinnamon, and cloves, and cook everything together until the mixture turns a light golden brown—about 3 to 5 minutes. Next, add the drained sun-dried tomatoes, chickpeas, sliced carrots, and a chopped chile pepper if you like some heat. Let it all simmer gently until the carrots and chickpeas are tender, which should take around 30 minutes. Finally, stir in some yogurt to add creaminess, and if the curry feels too thick, splash in a bit of broth to reach your desired consistency.