Description
This creamy chickpea and carrot curry is a comforting, flavorful, and nutritious one-pot meal that combines tender carrots, protein-rich chickpeas, and optional tofu in a rich coconut milk base infused with fragrant curry paste. Easy to prepare and perfect for a cozy dinner, this curry delivers a satisfying blend of textures and spices, garnished with fresh cilantro and a splash of lime juice for brightness.
Ingredients
Scale
Main Ingredients
- 3 tablespoons of olive oil, (divided)
- 1 large yellow onion, (chopped)
- 8 large carrots, (thinly sliced)
- 1 (13.6-ounce) can of coconut milk
- 1 red or green bell pepper, (diced)
- 4 garlic cloves, (sliced)
- 2 teaspoons of minced fresh ginger
- 1 (15-ounce) can of chickpeas, (drained and rinsed)
- 1 (14.5-ounce) can of diced tomatoes in their juices
- 1 block of extra or super firm tofu, (cubed)
- 1 ½ tablespoons of yellow or red curry paste, (or more if desired)
- 1 cup of water
- 2 cups of frozen or canned peas
- 3 tablespoons of chopped cilantro
- Juice of ½ a lime
Instructions
- Sauté Onions and Carrots: Over medium-high heat, heat 2 tablespoons of olive oil in a large pot with a lid. Add the chopped onions and 2 cups of the sliced carrots. Cook for about 10 minutes or until the onions start to lightly brown. Remove the cooked onions and carrots and set them aside on a plate to cool.
- Blend Onion-Carrot Mixture: Once cooled, transfer the onions and carrots to a blender. Add the entire can of coconut milk and blend until the mixture is smooth and creamy.
- Cook Remaining Vegetables and Chickpeas: Return to the same pot and heat 1 tablespoon of olive oil. Add diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the remaining sliced carrots. Cook for 5 minutes, stirring occasionally to combine flavors.
- Add Remaining Ingredients and Simmer: Stir in the canned diced tomatoes with juices, cubed tofu, curry paste, water, and the blended onion-carrot coconut milk mixture. Mix well. Bring the pot to a boil, cover with the lid, reduce heat to a simmer, and cook for 20 minutes or until the carrots are tender.
- Adjust Seasoning: Taste the curry and add more curry paste if you prefer a stronger flavor. Stir well to incorporate.
- Finish and Serve: Turn off heat. Add frozen or canned peas, chopped cilantro, and the juice of half a lime. Mix thoroughly and serve the curry hot for a delicious and nourishing meal.
Notes
- This recipe is a budget-friendly, easy, and one-pot meal that is simple to prepare yet rich in flavors.
- The curry is creamy thanks to the coconut milk and can be adjusted in spiciness by adding more curry paste.
- Extra or super firm tofu adds plant-based protein and texture but can be omitted for a vegan or chickpea-only version.
- The dish can be served with rice, naan, or your favorite flatbread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and flavors deepen upon resting.
Nutrition
- Serving Size: 1 serving
- Calories: 709 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 20 g
- Protein: 27 g
- Cholesterol: 0 mg
