Description
A comforting and flavorful creamy chickpea and carrot curry made with coconut milk, tender carrots, chickpeas, bell peppers, tofu, and aromatic spices. This one-pot vegan curry is enriched with fresh ginger, garlic, and cilantro, offering a rich, creamy texture and vibrant taste perfect for a hearty meal.
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
- Prepare and cook 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 or until the onions begin to lightly brown, stirring occasionally to prevent sticking.
- Blend onion and carrot mixture: Remove the cooked onions and carrots from the pot and set them aside on a plate to cool slightly. Once cooled, transfer them to a blender, add the entire can of coconut milk, and blend until smooth, creating a rich curry base.
- Sauté remaining vegetables and chickpeas: Return to the same pot and heat the remaining 1 tablespoon of olive oil. Add the diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the remaining sliced carrots. Cook for approximately 5 minutes, stirring frequently to soften the vegetables and release flavors.
- Add liquids and simmer curry: Add the can of diced tomatoes with their juices, cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture into the pot. Stir well to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a boil, then cover the pot with a lid and reduce the heat to a simmer. Let it cook gently for 20 minutes or until the carrots are tender and flavors meld together.
- Final seasoning and additions: Taste the curry and add more curry paste if desired to adjust the spice level. Turn off the heat, then stir in the frozen or canned peas, chopped cilantro, and freshly squeezed lime juice. Mix thoroughly to combine all fresh ingredients.
- Serve: Serve the creamy chickpea and carrot curry hot, ideally with rice or your favorite flatbread to soak up the delicious sauce.
Notes
- This one-pot curry is budget-friendly, easy to prepare, and perfect for a wholesome vegan meal.
- Adjust the amount of curry paste according to your spice preference.
- Use fresh or canned peas depending on availability.
- For extra protein, tofu is optional but recommended in this recipe.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next 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
