Craving comforting curry? Then whip up this super easy, spicy, Chickpea Carrot Curry with a creamy tangy twist from FAGE Total 5% Greek Yogurt.
Ingredients
- 3 tbsp olive oil
- 1 red onion chopped
- 4 cloves garlic grated
- 2 tsps fresh ginger – also grated
- 3 tsp coriander
- ½ tsp cumin
- 1 tsp chili powder
- ½ tsp turmeric
- ¼ cup tomato paste
- 1 ½ cups bone broth I used chicken flavored bone broth
- 2 carrots chopped
- 1 can of chickpeas rinsed
- ½ cup Greek Yogurt I used 5% Greek Yogurt
- 2 tbsps parsley
Instructions
- Add the cumin and coriander to a pan over medium heat and roast these spices. Make sure you stir often and keep a close eye on them as you don’t want them to burn. Roast the cumin and coriander for about 2 minutes. Then, spoon it into a bowl and set it aside.
- Into the same pan, add in some oil and the chopped red onion and saute for about 5-10 minutes or until the onion is translucent.
- Add in the grated ginger and garlic.
- Then, stir in the broth and tomato paste and roasted spices.
- Add in the chickpeas and carrots and cover and let simmer about 10 minutes.
- Then, let come to room temperature and add Greek Yogurt into it or add a couple of tablespoons of the warm curry to Greek Yogurt and mix well. Then add in a couple more tablespoons of curry and mix. Then add this mixture with Greek Yogurt into the pan of curry.
- Garnish with parsley and enjoy.
Nutrition
Calories: 338kcal | Carbohydrates: 41g | Protein: 16.1g | Fat: 12.8g | Saturated Fat: 1.8g | Cholesterol: 1mg | Sodium: 497mg | Fiber: 7.6g | Sugar: 8.2g
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