Description

This creamy chickpea and carrot curry is a hearty, flavorful, and comforting one-pot meal loaded with vibrant vegetables, protein-rich chickpeas and tofu, all simmered in a smooth coconut milk and curry sauce. Perfect for a cozy dinner that’s both simple to prepare and packed with wholesome ingredients.

Ingredients

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Vegetables & 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 1/2 a lime

Proteins & Legumes

1 (15-ounce) can chickpeas, drained and rinsed
1 block extra or super firm tofu, cubed

Canned Goods & Liquids

1 (13.6-ounce) can coconut milk
1 (14.5-ounce) can diced tomatoes in their juices
1 cup water

Oils & Seasonings

3 tablespoons olive oil, divided
1 1/2 tablespoons yellow or red curry paste (or more if desired)

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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 the sliced carrots. Cook for about 10 minutes, stirring occasionally, until the onions begin to lightly brown and soften. Remove from heat, set aside to cool briefly.
Prepare carrot-onion puree: Transfer the cooked onions and carrots to a blender along with the canned coconut milk. Blend until the mixture is smooth and creamy. Set aside.
Cook remaining vegetables and build the curry base: Using the same pot, add the remaining 1 tablespoon of olive oil. Add the diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the rest of the sliced carrots. Cook while stirring for about 5 minutes to soften and combine flavors.
Add tomatoes, tofu, curry paste and liquids: Stir in the canned diced tomatoes with their juices, cubed tofu, curry paste, water, and the prepared carrot-onion-coconut milk puree. Mix everything thoroughly to incorporate the curry paste evenly.
Simmer the curry: Bring the mixture to a boil, then reduce heat to medium-low, cover with the lid, and let simmer for 20 minutes or until the carrots are tender and the flavors meld together.
Adjust seasoning: Taste the curry and add more curry paste if desired for extra heat and flavor. Stir well.
Finish with peas, cilantro, and lime: Turn off the heat, then fold in the frozen or canned peas, chopped cilantro, and squeeze in the juice of half a lime. Mix well to combine and heat through with residual warmth.
Serve hot: Ladle the creamy chickpea and carrot curry into bowls and serve immediately for a delicious, hearty meal.

Notes

This curry is an easy, budget-friendly one-pot meal that comes together in 45 minutes, requiring minimal prep and kitchen cleanup.
The blend of carrots, chickpeas, and tofu provides a satisfying texture and balance of plant-based protein and vegetables.
Adjust the amount of curry paste according to your heat preference.
Blend the cooked onions and carrots with coconut milk to create a naturally creamy curry base without cream or dairy.
For a gluten-free version, ensure the curry paste does not contain any gluten ingredients.

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