Description
A creamy and comforting chickpea and carrot curry made with coconut milk, tofu, and a blend of fresh vegetables and spices. This easy one-pot dish is rich in flavor and perfect for a satisfying vegan meal.
Ingredients
Scale
Vegetables and Aromatics
- 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
Pantry Staples
- 3 tablespoons olive oil, divided
- 1 (13.6-ounce) can coconut milk
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 ½ tablespoons yellow or red curry paste (or more if desired)
- 1 cup water
Protein
- 1 block extra or super firm tofu, cubed
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 the onions and carrots and set them aside on a plate to cool.
- Blend mixture: Once cooled, add the sautéed onions and carrots to a blender along with the coconut milk. Blend until smooth to create a creamy base for the curry.
- Sauté remaining ingredients: Return the pot to the stove and add 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.
- Add liquids and tofu: Stir in the canned diced tomatoes (with juices), cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture. Mix well to combine all ingredients.
- Simmer the curry: Bring the mixture to a boil, then cover the pot with a lid, and reduce heat to simmer for 20 minutes or until the carrots are tender.
- Adjust seasoning: Taste the curry and add more curry paste if desired for extra heat and flavor.
- Finish and serve: Turn off the heat. Stir in the peas, chopped cilantro, and lime juice. Mix well, then serve the curry hot.
Notes
- This recipe takes about 45 minutes and uses just one pot, making clean-up easy.
- A budget-friendly dish combining inexpensive ingredients like carrots and chickpeas with a flavorful coconut-based curry sauce.
- Optional tofu adds extra protein, making it hearty and filling.
- The curry paste can be adjusted to your preferred heat level.
- Great served with rice or flatbread for a complete meal.
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
