Chickpea Curry with Carrots Recipe

Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened about 10 minutes. Drain.

Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices onion ginger garlic garam masala turmeric cinnamon and cloves. Fry until mixture is light brown in color 3 to 5 minutes. Add drained sun-dried tomatoes chickpeas carrots and chile pepper; cook until softened as desired about 30 minutes.

Stir in yogurt. Add broth to thin curry if necessary.