Carrot Chickpea Curry

Carrot Chickpea Curry
Carrot Chickpea Curry

So I went away for a week and came back to New Hampshire summer. To be honest, as much as we complained about the cold, I wasn’t ready for full-on summer temperatures. If it stays this way, I’ll need to dig out the AC sooner, not later, just to get some sleep. It’s hot! It doesn’t help that my apartment holds the heat like an oven.

Why, if it’s hot, would I give you hot food — hot in temperature as well as full of spices? Well, first off, it’s not hot everywhere — I hear that if you live in either of the Dakotas or Wyoming, you got snow this weekend. Secondly, hot food is a great way to make it feel cooler. It’s all about contrasts. Actually, this curry tastes great hot or cold, so make it for dinner and eat the leftovers for lunches. Oh! And whether this is “spicy” or “full of spices” is entirely up to you — if you like spicy foods, buy a spicy curry powder. Otherwise, buy a regular or “sweet” curry powder and you get all the flavor without the heat. I always buy sweet curry powder because I can add some cayenne if I want things spicy. There IS coconut in here — Denise and I have both made curry with cashew milk, but never successfully without a nut milk. Let us know if you have a nut-free way to make an Indian-style curry.

This curry passes all my tests for a weeknight dinner — it takes less than 10 minutes to prep, and while cooking takes about 45 minutes total, only a few of those are active. You will need a skillet with a lid or a cover of foil. I have one skillet with a lid (finally), but I’ve found that because my cast iron skillet holds the heat better and is a slightly different shape, it works better than my lidded skillet. A sheet of heavy duty foil stands in for a lid here and lets the carrots steam to perfection.

Carrot Chickpea Curry
Carrot Chickpea Curry

Carrot Chickpea Curry

  • 1 Tablespoon olive oil
  • 1/2 sweet onion (about 1/2 cup), chopped
  • 1/4 teaspoon kosher salt
  • 1 teaspoon chopped garlic (about 2 cloves)
  • 5 carrots, peeled and sliced in rounds
  • 1 can (15 oz.) chickpeas/garbanzo beans, drained and rinsed
  • 1 Tablespoon curry powder
  • 1 teaspoon cinnamon
  • 4 teaspoons cilantro
  • 3 Tablespoons coconut milk
  • 1 teaspoon ginger
  • rice to serve curry over, if desired

Heat your pan over medium heat. When the pan is hot, add the olive oil. When the oil is hot, add the onions. Stir well to coat with oil, then sprinkle with salt. Cook, stirring occasionally, until the onions start to lightly brown.

Add the garlic and stir until fragrant. Then add the carrots and beans, and the curry and cinnamon. Stir everything well until the spices are fully spread over everything.

Now cover and cook for 15 minutes. There are two ways to do this — if you like browned bits, just let it go for the full 15 minutes. And I do mean browned, not burned. If you prefer no browned carrots or onions, stir it once or twice during the cooking time.

Then add the cilantro, coconut milk, and ginger. Stir well, and cook another 5-10 minutes, stirring every few minutes.

Serve over rice, or if you’re feeling less like rice, over greens for a salad.

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