Description
This creamy chickpea and carrot curry is a comforting, flavorful dish that combines tender carrots, protein-rich chickpeas, and optional tofu in a rich coconut milk-based sauce. Perfect for a cozy, satisfying meal, this one-pot recipe is easy to prepare in under an hour and offers a delightful blend of spices and fresh ingredients.
Ingredients
Scale
Vegetables & Legumes
- 1 large yellow onion, chopped
- 8 large carrots, thinly sliced (divided)
- 1 red or green bell pepper, diced
- 4 garlic cloves, sliced
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 2 cups of frozen or canned peas
- 3 tablespoons of chopped cilantro
Aromatics & Spices
- 2 teaspoons of minced fresh ginger
- 1 ½ tablespoons of yellow or red curry paste (or more if desired)
Liquids & Others
- 3 tablespoons of olive oil, divided
- 1 (13.6-ounce) can of coconut milk
- 1 (14.5-ounce) can of diced tomatoes in their juices
- 1 block of extra or super firm tofu, cubed
- 1 cup of water
- 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 sliced carrots. Cook for 10 minutes or until the onions begin to lightly brown. Remove and set aside to cool.
- Blend Coconut Mixture: Place the sautéed onions and carrots into a blender. Add the entire can of coconut milk and blend until smooth, creating a creamy base.
- Sauté Remaining Vegetables and Aromatics: In the same pot, add 1 tablespoon of olive oil. Add the diced bell pepper, sliced garlic, minced ginger, chickpeas, and the remaining sliced carrots. Cook for 5 minutes, stirring occasionally to soften the vegetables and release their flavors.
- Add Remaining Ingredients & Simmer: 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. Bring the curry to a boil, cover with a lid, then reduce heat and simmer for 20 minutes or until the carrots are tender.
- Adjust Seasoning: Taste the curry and add more curry paste if desired to increase spice and flavor intensity.
- Finish and Serve: Turn off the heat and stir in the peas, chopped cilantro, and lime juice. Mix thoroughly and serve the curry hot, garnished with additional cilantro if preferred.
Notes
- This one-pot recipe is budget-friendly and simple to make.
- The curry is naturally vegan and gluten-free.
- Use extra firm tofu for best texture; it’s optional but adds extra protein and heartiness.
- You can adjust the curry paste amount to control the spice level according to your preference.
- Leftovers store well and flavors develop further after a day.
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
