Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg
