Moroccan Style Carrot and Chickpea Curry
- Serves: 4
- Visits: 2666
Try this Moroccan style dish next time! Quick and easy and lot's of interesting flavors!
• 3 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 4 cups water from chickpeas or whey
• 2 cups cooked chickpeas
• 1/4 cup golden raisins
• 3 tablespoons ghee
• 2 teaspoons salt, or to taste
• 1 tablespoon fresh ginger, chopped
• 1 green chili
• 1 teaspoon turmeric
• 3/4 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon curry powder
• 2 or 3 tablespoons cilantro
First chop up the carrots, potatoes, ginger and green chile.
Next heat up the ghee on medium high flame and then add the chopped ginger and chile. Cook for about a minute.
Then add the carrots and potatoes. Cook for 3 minutes making sure to stir every 30 seconds or the potatoes will stick to the bottom.
Then add the chickpea liquid, or whey if you have it, and all the remaining spices except the fresh cilantro.
Stir it all up and cook for 12-15 minutes.
In the meantime, add about 1 cup of the cooked chickpeas and a little cooking water to the blender and blend until smooth.
After 12-15 minutes add the blended chickpeas and remaining cooked chickpeas to the pot.
Then add the raisins.
Mix and cook for another 5 minutes.
Here is what it should look like when you are done.
Serve with chapatis or Naan bread. Now you are ready to offer to Kṛṣṇa with love and devotion!