Description
Creamy Chickpea and Carrot Curry is a comforting one-pot meal combining tender carrots, protein-rich chickpeas, and firm tofu in a luscious coconut milk-based curry sauce. This flavorful dish uses fresh aromatics like garlic and ginger, balanced with vibrant curry paste, and finished with peas, cilantro, and lime juice for a bright, satisfying vegetarian dinner ready in just 45 minutes.
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 Items
- 3 tablespoons olive oil, divided
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 (13.6-ounce) can coconut milk
- 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: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onions and 2 cups of the sliced carrots. Cook for about 10 minutes, stirring occasionally, until the onions soften and start to brown lightly. Remove this mixture from the pot and set aside to cool.
- Blend Onion-Carrot Mixture: Transfer the cooled sautéed onions and carrots to a blender. Add the entire can of coconut milk. Blend until you achieve a smooth, creamy mixture. This will form the base of your curry sauce.
- Sauté Remaining Vegetables and Chickpeas: Using the same pot, add the remaining 1 tablespoon of olive oil. Toss in the diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the rest of the sliced carrots. Cook this mixture for 5 minutes over medium heat to soften and release flavors.
- Add Curry Ingredients and Simmer: Stir in the diced tomatoes with their juices, cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture. Mix everything thoroughly. Bring the mixture to a boil, then reduce heat to low, cover with the lid, and let it simmer gently for 20 minutes or until the carrots are tender.
- Adjust Seasoning: Taste your curry and add more curry paste if you prefer a stronger, spicier flavor. Stir well to combine.
- Finish and Serve: Turn off the heat and gently stir in the peas, chopped cilantro, and lime juice. Mix everything well and serve the curry hot, ideally with rice or your preferred side.
Notes
- This recipe makes a creamy, flavorful one-pot curry perfect for an easy, budget-friendly weeknight dinner.
- Using a blender to puree sautéed onions and carrots with coconut milk creates a smooth and rich sauce without needing cream.
- Adjust the curry paste quantity to suit your heat preferences.
- Extra firm tofu holds shape well; press it beforehand if desired to remove excess moisture.
- Peas added at the end provide a nice pop of color and sweetness without overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 709
- 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
