Chickpea and Carrot Curry

• portions: 4 to 6
• temps total: 45 Minutes

Ingrédients

2 tablespoons grapeseed or other neutral oil

1 medium red onion, finely chopped

3 medium garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 tablespoon garam masala

½ teaspoon ground cumin OR ¾ teaspoon cumin seeds

Kosher salt and ground black pepper

¼ cup tomato paste

3 medium carrots, peeled and cut into ½-inch rounds OR 8 ounces Yukon Gold potatoes, peeled and cut into ½-inch chunks OR a combination

Two 15½-ounce cans chickpeas, rinsed and drained

Instructions

In a 12-inch skillet over medium, heat the oil until shimmering. Add half of the onion and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add the garlic, ginger, garam masala, cumin, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it slightly sticks to the pan, about 1 minute.

Add 2 cups water and bring to a simmer over medium-high, scraping up any browned bits. Stir in the carrots and chickpeas. Bring to a simmer over medium-high. Cover partially, reduce to medium-low and simmer, stirring occasionally, until the carrots are tender, 25 to 30 minutes.

Off heat, taste and season with salt and pepper. Serve garnished with the remaining onion.

Notes

Optional garnish: Chopped fresh cilantro OR thinly sliced jalapeño chilies OR plain yogurt OR a combination

In our spin on the Indian chickpea and potato curry known as chana masala aloo, we swap carrots for the usual potatoes. If you’d rather stick to tradition, feel free to use potatoes instead—or try a combination of the two. Garam masala, a warming Indian spice blend that packs a big flavor punch, is the primary flavoring. The mix typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, peppercorns and cloves. Garam masala is widely available in supermarkets; we always keep a jar in the pantry. Serve warmed flatbread or basmati rice alongside.