Creamy Chickpea and Carrot Curry
User Reviews
5.0
123 reviews
Excellent
Creamy Chickpea and Carrot Curry
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This 45-minute, one-pot easy carrot curry is low-budget, simple, flavorful, and combines carrots, chickpeas, and (optionally) tofu in a creamy coconut-based curry sauce for a cozy, comforting, satisfying meal!
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Ingredients
- 3 tablespoons of olive oil, divided
- 1 large yellow onion, chopped
- 8 large carrots, thinly sliced
- 1 (13.6-ounce) can of coconut milk
- 1 red or green bell pepper, diced
- 4 garlic cloves, sliced
- 2 teaspoons of minced fresh ginger
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1 (14.5-ounce) can of diced tomatoes in their juices
- 1 block of extra or super firm tofu, cubed
- 1 ½ tablespoons of yellow or red curry paste, or more if desired
- 1 cup of water
- 2 cups of frozen or canned peas
- 3 tablespoons of chopped cilantro
- Juice of ½ a lime
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Instructions
- Over medium high heat, heat 2 tablespoons of oil in a large pot with a lid. Add the onions and 2 cups of carrots. Cook for 10 minutes or until the onions begin to lightly brown. Remove the onions and carrots and set them aside on a plate to cool. Then add them to a blender, add the coconut milk, and blend until smooth.
- To the same pot where the onions and carrots were cooked, add one tablespoon of oil. Then, add the bell pepper, garlic, ginger, chickpeas, and the rest of the carrots. Cook for 5 minutes and then add the diced tomatoes, tofu, curry paste, water, and the onion carrot coconut milk mixture. Mix well, bring to a boil, cover with a lid and simmer for 20 minutes or until carrots are soft.
- Taste and add more curry paste if needed.
- Turn off the heat, add the peas, cilantro, and lime juice. Mix well and serve hot
Equipments used:
Notes
- Change the flavor profile: Replace the Thai curry paste with Indian-inspired curry powder (and a bit of garam masala) if preferred.
- Cut the carrots evenly: Into thin slices to ensure they cook quickly and evenly in this curried carrot recipe.
- Don’t boil coconut milk: Otherwise, you risk it splitting. A steady simmer is best.
Nutrition Information
Show Details
Calories
709kcal
(35%)
Carbohydrates
69g
(23%)
Protein
27g
(54%)
Fat
39g
(60%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Sodium
280mg
(12%)
Potassium
1481mg
(42%)
Fiber
20g
(80%)
Sugar
22g
(44%)
Vitamin A
25779IU
(516%)
Vitamin C
79mg
(88%)
Calcium
318mg
(32%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 69g | 23% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 280mg | 12% |
| Potassium | 1481mg | 32% |
| Fiber | 20g | 80% |
| Sugar | 22g | 44% |
| Vitamin A | 25779IU | 516% |
| Vitamin C | 79mg | 88% |
| Calcium | 318mg | 32% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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