Description
A creamy, comforting chickpea and carrot curry made with tender carrots, chickpeas, tofu, and a smooth coconut milk base, infused with curry paste, garlic, ginger, and fresh vegetables for a flavorful vegetarian meal.
Ingredients
Scale
Vegetables and Legumes
- 1 large yellow onion, chopped
- 8 large carrots, thinly sliced
- 1 red or green bell pepper, diced
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 2 cups of frozen or canned peas
- 3 tablespoons of chopped cilantro
- Juice of ½ a lime
Dairy and Protein
- 1 block of extra or super firm tofu, cubed
Oils and Condiments
- 3 tablespoons of olive oil, divided
- 1 ½ tablespoons of yellow or red curry paste (or more if desired)
Other
- 1 (13.6-ounce) can of coconut milk
- 4 garlic cloves, sliced
- 2 teaspoons of minced fresh ginger
- 1 (14.5-ounce) can of diced tomatoes in their juices
- 1 cup of water
Instructions
- Prepare the onion and carrots: 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 start to lightly brown. Remove from the pot and set aside to cool.
- Blend the onion and carrot mixture: Once cooled, add the cooked onions, carrots, and the entire can of coconut milk to a blender. Blend until completely smooth to create a creamy base for the curry.
- Sauté the remaining vegetables and spices: 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 rest of the sliced carrots. Cook for 5 minutes, stirring occasionally, to soften and release flavors.
- Add liquids and curry paste: Stir in the canned diced tomatoes with juices, cubed tofu, curry paste, water, and the blended onion-carrot-coconut milk mixture. Mix everything thoroughly.
- Simmer the curry: Bring the mixture to a boil, then cover the pot with a lid and reduce heat to simmer. Cook for 20 minutes or until the carrots are tender and the flavors have melded together.
- Adjust seasoning and add finishing touches: Taste the curry and add more curry paste if desired for extra spice. Turn off the heat, then stir in the peas, chopped cilantro, and lime juice. Mix well and serve hot.
Notes
- This one-pot carrot curry is budget-friendly, easy to make, and perfect for a cozy, satisfying vegetarian meal.
- The recipe can be adjusted for spice level by increasing or reducing the amount of curry paste.
- Using extra firm tofu helps it hold its shape during cooking.
- Frozen peas can be added directly without thawing as they cook quickly in the residual heat.
- Serving with rice or naan bread makes for a complete meal.
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
