Description
This creamy chickpea and carrot curry is a comforting, flavorful one-pot meal perfect for a cozy dinner. Made with tender carrots, protein-packed chickpeas, and optional tofu, simmered in a smooth coconut milk and curry paste sauce, it offers a delicious, hearty vegan dish that’s easy to prepare and packed with nutrients.
Ingredients
Scale
Vegetables
- 1 large yellow onion, chopped
- 8 large carrots, thinly sliced
- 1 red or green bell pepper, diced
- 4 garlic cloves, sliced
- 2 teaspoons minced fresh ginger
- 2 cups frozen or canned peas
- 3 tablespoons chopped cilantro
- Juice of ½ a lime
Proteins & Legumes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 block extra or super firm tofu, cubed
Liquids & Sauces
- 1 (13.6-ounce) can coconut milk
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 cup water
Oils & Spices
- 3 tablespoons olive oil, divided
- 1 ½ tablespoons yellow or red curry paste (or more if desired)
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 thinly sliced carrots. Cook for about 10 minutes until the onions begin to lightly brown. Remove the onions and carrots from the pot and set aside on a plate to cool.
- Blend Onion-Carrot Mixture: Once cooled, transfer the sautéed onions and carrots into a blender. Add the entire can of coconut milk and blend until you get a smooth, creamy mixture. Set this aside for later use in the curry base.
- Sauté Vegetables and Aromatics: Return the pot to the stove and add the remaining 1 tablespoon of olive oil. Add the diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the rest of the carrots. Cook everything together for 5 minutes to develop flavor and soften the vegetables slightly.
- Add Curry Ingredients and Simmer: Add the diced tomatoes with their juices, cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture into the pot. Stir everything well to combine. Bring the mixture to a boil, then cover with a lid and reduce the heat to a simmer. Let it cook for 20 minutes or until the carrots are tender and the flavors meld beautifully.
- Adjust Seasoning and Finish: Taste the curry and add more curry paste if you want a stronger flavor. Turn off the heat, then stir in the frozen or canned peas, chopped cilantro, and lime juice. Mix well and serve the curry hot for a satisfying, nutritious meal.
Notes
- This curry is a budget-friendly, simple, and flavorful one-pot meal perfect for weeknights.
- The creamy texture comes from blending sautéed onions and carrots with coconut milk for a smooth sauce base.
- Feel free to adjust the curry paste quantity to make the dish more or less spicy according to your taste.
- Using extra firm tofu helps maintain texture during simmering, but it can be omitted for a legume-only version.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
- This dish is vegan, dairy-free, and gluten-free, making it suitable for many dietary preferences.
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
