Carrot and Garbanzo Curry

Name: Carrot and Garbanzo Curry
Total time: 55 min
Yield: 4
Ingredients: 0.25 cup dried Cranberry; 1 Apple; 1 Tbsp lemon juice; 2 Tbsps butter; 1 onion (finely chopped); 0.75 inch fresh ginger (finely chopped); 6 carrots (cut into matchsticks); 1 tsp powdered sugar; 1 Tbsp Curry powder; 0.375 cup Orange juice; 0.667 cup vegetable stock; 1 cup chickpeas (tinned); 4 Tbsps Yogurt; 2 Tbsps black Sesame seeds; parsley (for garnish)

with cranberries

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Healthy, because

Even smarter

Carrots are rich in beta-carotenes, a natural plant pigment which the body converts into vitamin A, helping protect the body against free radical damage.

This curry pairs beautifully with brown rice, which also adds additional fiber to the dish.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: ¼ cup dried Cranberry; 1 Apple; 1 Tbsp lemon juice; 2 Tbsps butter; 1 onion (finely chopped); ¾ inch fresh ginger (finely chopped); 6 carrots (cut into matchsticks); 1 tsp powdered sugar; 1 Tbsp Curry powder; ⅜ cup Orange juice; ⅔ cup vegetable stock; 1 cup chickpeas (tinned); 4 Tbsps Yogurt; 2 Tbsps black Sesame seeds; parsley (for garnish)

How healthy are the main ingredients?

chickpeas Orange juice Sesame seeds Cranberry Apple onion

print shopping list

Preparation steps

Soak the cranberries in lukewarm water. Cut the apple into fine wedges and drizzle immediately with the lemon juice.

In a saucepan, melt the butter and lightly fry the onion and ginger. Add the carrots and apple, fry together briefly, sprinkle over the icing sugar and curry powder and leave to caramelise slightly.

Deglaze with the orange juice, pour over the stock, add the cranberries and simmer over a medium heat for 10-15 minutes.

Stir in the chickpeas and cook for a further 5 minutes. Season to taste with salt and ground black pepper.

Arrange on plates, drizzle with yoghurt and scatter with sesame seeds. Garnish with parsley and serve.