• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Moroccan Style Carrot and Chickpea Curry

5.0/5 rating (2 votes)
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 3010
Moroccan Style Carrot and Chickpea Curry


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


  1. First chop up the carrots, potatoes, ginger and green chile.

  2. Next heat up the ghee on medium high flame and then add the chopped ginger and chile. Cook for about a minute.

  3. 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.

  4. Then add the chickpea liquid, or whey if you have it, and all the remaining spices except the fresh cilantro.



  5. Stir it all up and cook for 12-15 minutes.

  6. In the meantime, add about 1 cup of the cooked chickpeas and a little cooking water to the blender and blend until smooth.

  7. After 12-15 minutes add the blended chickpeas and remaining cooked chickpeas to the pot.

  8. Then add the raisins.

  9. Mix and cook for another 5 minutes.

  10. Here is what it should look like when you are done.

  11. Serve with chapatis or Naan bread. Now you are ready to offer to Kṛṣṇa with love and devotion!

  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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