Description
This creamy chickpea and carrot curry is a comforting, flavorful one-pot meal featuring tender carrots, protein-rich chickpeas, and optional tofu cubes simmered in a smooth coconut milk and curry paste sauce. It’s easy to prepare, budget-friendly, and packed with vibrant spices, making it perfect for a cozy weeknight dinner.
Ingredients
Scale
Vegetables
- 1 large yellow onion, chopped
- 8 large carrots, thinly sliced
- 1 red or green bell pepper, diced
- 4 garlic cloves, sliced
- 1 cup frozen or canned peas
- 3 tablespoons chopped cilantro
- Juice of ½ a lime
Proteins
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 block extra or super firm tofu, cubed (optional)
Liquids & Sauces
- 3 tablespoons olive oil, divided
- 1 (13.6-ounce) can coconut milk
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 cup water
Spices & Flavorings
- 2 teaspoons minced fresh ginger
- 1 ½ tablespoons yellow or red curry paste (adjust to taste)
Instructions
- Cooking onions and carrots: Heat 2 tablespoons of olive oil over medium-high heat in a large pot with a lid. Add the chopped onions and 2 cups of thinly sliced carrots. Cook, stirring occasionally, for about 10 minutes until the onions start to lightly brown. Then remove the cooked onions and carrots from the pot and let them cool on a plate.
- Blending the base: Transfer the cooled onions and carrots to a blender. Add the entire can of coconut milk and blend until the mixture is completely smooth, creating a creamy curry base.
- Sautéing vegetables and chickpeas: Return the pot to medium heat 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 sliced carrots. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to soften slightly and the flavors to meld.
- Combining ingredients: Add the diced tomatoes with their juices, cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture to the pot. Stir well to combine all ingredients.
- Simmering: Bring the curry to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer gently for 20 minutes, or until the carrots are tender and the flavors are fully developed.
- Final touches: Taste the curry and add more curry paste if a stronger flavor is desired. Turn off the heat and stir in the frozen or canned peas, chopped cilantro, and fresh lime juice. Mix well to incorporate all flavors.
- Serving: Serve the creamy chickpea and carrot curry hot, garnished with extra cilantro if desired. It pairs beautifully with rice or flatbreads for a satisfying meal.
Notes
- This recipe is an affordable, easy-to-make one-pot curry that takes about 45 minutes from start to finish.
- Adding tofu makes this dish more protein-rich and filling but is optional for those preferring a vegan chickpea curry.
- Adjust curry paste quantity according to your preferred spice level.
- Frozen peas work well if fresh are not available, added at the end to maintain their color and texture.
- Storing leftovers in an airtight container in the fridge keeps the curry fresh for up to 4 days.
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
