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Chickpea and Carrot Curry
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.
4 to 6
Servings
45 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil
-
1
medium red onion, finely chopped
Directions
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01In 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.
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June 6, 2023
Very good and easy to make recipe
My husband is not a fan of vegetarian recipes, but even he really enjoyed this dish.
January 8, 2024
Great recipe!
This recipe is great - super fast and flavorful. It is one of our go-to meals now.
September 20, 2023
Everyone loved this dish.
This is a really easy and quick meal to make. I made the combo recipe using both potatoes and carrots. My whole family liked it and we ate it for a few meals. Will be adding this dish again.
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