Description
A hearty and flavorful Creamy Chickpea and Carrot Curry that combines tender carrots, chickpeas, and protein-rich tofu in a luscious coconut milk-based curry sauce. This one-pot meal is gently spiced with curry paste, fresh ginger, and garlic, delivering a comforting and nutritious dish perfect for a cozy dinner.
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
Proteins and Legumes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 block extra or super firm tofu, cubed
Liquids and Canned Goods
- 1 (13.6-ounce) can coconut milk
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 cup water
Oils and Seasonings
- 3 tablespoons olive oil (divided)
- 1 ½ tablespoons yellow or red curry paste (or more if desired)
Instructions
- Cook 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 begin to lightly brown and soften. Remove from the pot and set aside to cool.
- Prepare the Curry Base: Transfer the cooked onions and carrots to a blender. Add the entire can of coconut milk and blend until smooth to create a creamy curry base.
- Sauté Remaining Vegetables and Chickpeas: In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the remaining sliced carrots. Cook for 5 minutes, stirring occasionally, to soften the vegetables and release their flavors.
- Add Main Ingredients and Simmer: To the pot, add the diced tomatoes with their juices, cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture. Stir thoroughly to combine all ingredients. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes or until the carrots are tender and the flavors meld.
- Adjust Seasoning and Finish: Taste the curry and add more curry paste if you prefer a stronger flavor or spiciness. Turn off the heat, and gently stir in the peas, chopped cilantro, and lime juice to brighten the dish.
- Serve: Mix well and serve the curry hot, perfect over rice or with flatbread to enjoy a wholesome meal.
Notes
- This recipe is a budget-friendly, one-pot meal that’s easy to prepare in about 45 minutes.
- The creamy texture comes from blending cooked carrots, onions, and coconut milk, adding richness without cream.
- For a spicier curry, add extra curry paste according to your taste preference.
- To keep the tofu firm, press it before cubing to remove excess moisture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
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
