Carrot Top and Chickpea Curry

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  3. Stir in the turmeric, coriander, garam masala, and red chili powder. Cook for 1 minute until fragrant.
  4. Add the chickpeas and sauté for 2-3 minutes, ensuring they are well-coated with the spices.
  5. Pour in the coconut milk and bring to a simmer.
  6. Add the carrot tops and cook for another 5-7 minutes until the carrot tops are tender.
  7. Season with salt to taste.
  8. Garnish with fresh cilantro before serving.

Dietary Tags

Recipe By:

Chef AI

Carrot Top and Chickpea Curry

Ingredients

  • 1 cup carrot tops, washed and finely chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1 cup coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Directions

  1. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  3. Stir in the turmeric, coriander, garam masala, and red chili powder. Cook for 1 minute until fragrant.
  4. Add the chickpeas and sauté for 2-3 minutes, ensuring they are well-coated with the spices.
  5. Pour in the coconut milk and bring to a simmer.
  6. Add the carrot tops and cook for another 5-7 minutes until the carrot tops are tender.
  7. Season with salt to taste.
  8. Garnish with fresh cilantro before serving.