Description

A flavorful and creamy chickpea and carrot curry made with a coconut milk base, vibrant fresh vegetables, and firm tofu. This comforting one-pot dish blends aromatic curry paste with tender carrots, chickpeas, bell peppers, and peas for a satisfying vegan meal that’s perfect for any day of the week.

Ingredients

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Vegetables

1 large yellow onion, chopped
8 large carrots, thinly sliced
1 red or green bell pepper, diced
4 garlic cloves, sliced
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

Liquids & Canned Goods

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
2 teaspoons minced fresh ginger
1 1/2 tablespoons yellow or red curry paste (or more, to taste)

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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 sliced carrots. Cook for about 10 minutes until the onions lightly brown. Remove them from the pot and set aside to cool.
Make the carrot-onion coconut puree: Transfer the cooled onion and carrot mixture to a blender. Add the canned coconut milk and blend until smooth. Set aside this creamy mixture.
Cook remaining vegetables and tofu: In the same pot, add the remaining 1 tablespoon of olive oil, then stir in the diced bell pepper, sliced garlic, minced ginger, chickpeas, and the rest of the sliced carrots. Cook for 5 minutes, stirring occasionally, to soften the vegetables and release their flavors.
Add remaining ingredients and simmer: Pour in the diced tomatoes with their juices, cubed tofu, curry paste, water, and the previously blended carrot-onion-coconut mixture. Stir everything thoroughly, bring to a boil, then cover the pot and reduce heat to a simmer. Let it cook for 20 minutes until the carrots are tender and flavors meld.
Adjust seasonings and finish: Taste the curry and add more curry paste if you prefer a stronger flavor. Turn off the heat, then stir in the peas, chopped cilantro, and lime juice. Mix well and serve the curry hot.

Notes

This is a one-pot recipe that is budget-friendly, easy to prepare, and wonderfully flavorful.
The coconut milk gives a creamy texture without the need for dairy making it vegan and dairy-free.
Adjust the amount of curry paste to suit your preferred spice level.
Extra firm tofu holds its shape well in the curry, but you can omit it if you prefer a pure vegetable and legume dish.
Use fresh or frozen peas—just add them at the end to preserve their color and texture.

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