This creamy chickpea and carrot curry is a comforting, budget-friendly, one-pot meal featuring tender carrots, chickpeas, aromatic spices, and a rich coconut-based sauce. It’s easy to prepare, naturally vegan, and perfect for weeknights or meal prep.
Why You’ll Love This Recipe
This curry offers a wonderful balance of sweetness from carrots, creaminess from coconut milk, and warmth from curry paste. It’s hearty without being heavy, customizable with additional vegetables, and packed with plant-based protein thanks to chickpeas and tofu. Everything cooks in one pot, making cleanup simple and the recipe approachable for all skill levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons olive oil, divided
1 large yellow onion, chopped
8 large carrots, thinly sliced
1 can (13.6 ounces) coconut milk
1 red or green bell pepper, diced
4 garlic cloves, sliced
2 teaspoons minced fresh ginger
1 can (15 ounces) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes, with juices
1 block extra-firm or super-firm tofu, cubed
1 ½ tablespoons yellow or red curry paste (more if desired)
1 cup water
2 cups frozen or canned peas
3 tablespoons chopped cilantro
Juice of ½ lime
Directions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and 2 cups of the sliced carrots. Cook for about 10 minutes, until the onions begin to lightly brown.
Remove the cooked onions and carrots from the pot and allow them to cool slightly. Transfer to a blender, add the coconut milk, and blend until completely smooth.
In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the diced bell pepper, garlic, ginger, chickpeas, and remaining carrots. Cook for 5 minutes, stirring occasionally.
Add the diced tomatoes, tofu, curry paste, water, and the blended carrot-coconut mixture. Stir well to combine.
Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the carrots are soft.
Taste and adjust the curry paste if you prefer a stronger flavor.
Turn off the heat, stir in the peas, cilantro, and lime juice. Mix thoroughly and serve warm.
Servings and timing
This recipe makes approximately 4 servings.
Total time: About 45 minutes
Prep time: 10–15 minutes
Cook time: 30 minutes
Variations
Replace tofu with additional chickpeas for a soy-free version.
Add extra vegetables such as broccoli, cauliflower, green beans, cabbage, snow peas, butternut squash, or zucchini.
Add leafy greens such as spinach or kale at the end of cooking.
Garnish with toasted nuts like cashews or almonds for added texture.
Use curry powder instead of curry paste for an Indian-inspired flavor profile.
Storage/Reheating
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
For freezing, place in airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat on the stovetop over low heat or in the microwave until hot, adding a splash of water if needed to loosen the sauce.
FAQs
How spicy is this curry?
It depends on the curry paste used. Yellow curry paste is milder, while red curry paste has more heat. You can always increase or decrease the amount to suit your taste.
Can I make this curry without tofu?
Yes, simply omit the tofu or replace it with more chickpeas or another plant-based protein.
Can I use light coconut milk?
Yes, but the sauce will be thinner and less creamy. Full-fat coconut milk provides the richest texture.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of chopped fresh tomatoes. Cook them slightly longer to soften.
Is this curry freezer-friendly?
Yes, it freezes very well for up to 3 months.
Can I substitute the chickpeas?
You can replace them with cooked lentils, white beans, or omit them if adding more tofu.
What can I serve with this curry?
Rice, quinoa, or flatbreads like naan or chapati pair well with this dish.
Can I make this curry oil-free?
You can sauté the vegetables in a splash of water or broth instead of oil, though the flavor will be slightly different.
Can I blend the entire curry to make a soup?
Yes, blend more of the mixture and add extra water or broth until it reaches your preferred consistency.
How do I prevent coconut milk from curdling?
Keep the curry at a gentle simmer rather than a rapid boil to maintain a smooth texture.
Conclusion
This creamy chickpea and carrot curry is a warm, nourishing, and versatile recipe that’s perfect for busy days or cozy evenings. Packed with wholesome ingredients and customizable to your tastes, it’s a satisfying plant-based dish you’ll want to make again and again.
This creamy chickpea and carrot curry is a flavorful, plant-based one-pot meal featuring tender carrots, chickpeas, tofu, and aromatic spices in a rich coconut curry sauce. It’s easy to make, hearty, and perfect for meal prep or weeknight dinners.
Ingredients
3 tablespoons olive oil, divided
1 large yellow onion, chopped
8 large carrots, thinly sliced
1 can (13.6 ounces) coconut milk
1 red or green bell pepper, diced
4 garlic cloves, sliced
2 teaspoons minced fresh ginger
1 can (15 ounces) chickpeas, drained and rinsed
1 can (14.5 ounces) diced tomatoes, with juices
1 block extra-firm or super-firm tofu, cubed
1 ½ tablespoons yellow or red curry paste (more if desired)
1 cup water
2 cups frozen or canned peas
3 tablespoons chopped cilantro
Juice of ½ lime
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and 2 cups of the sliced carrots. Cook for about 10 minutes, until the onions begin to lightly brown.
Remove the cooked onions and carrots from the pot and allow them to cool slightly. Transfer to a blender, add the coconut milk, and blend until completely smooth.
In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the diced bell pepper, garlic, ginger, chickpeas, and remaining carrots. Cook for 5 minutes, stirring occasionally.
Add the diced tomatoes, tofu, curry paste, water, and the blended carrot-coconut mixture. Stir well to combine.
Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the carrots are soft.
Taste and adjust the curry paste if you prefer a stronger flavor.
Turn off the heat, stir in the peas, cilantro, and lime juice. Mix thoroughly and serve warm.
Notes
Replace tofu with more chickpeas for a soy-free version.
Add extra vegetables like zucchini, cauliflower, or green beans.
Stir in spinach or kale at the end for added greens.
Top with toasted cashews or almonds for texture.
Substitute curry paste with curry powder for a different flavor.
Use water or broth instead of oil for an oil-free version.
This curry freezes well for up to 3 months.
Reheat gently on stovetop or microwave with a splash of water if needed.
