Creamy Chickpea and Carrot Curry
User Reviews
5
Creamy Chickpea and Carrot Curry
Description
This recipe starts by sautéing onions and sliced carrots until lightly browned, then blending them with coconut milk to create a thick, creamy curry base. Bell pepper, garlic, ginger, chickpeas, tofu, and additional carrots are cooked into this base along with diced tomatoes, yellow curry paste, and water. The mixture simmers to meld the flavors and soften the carrots.
Once cooked, frozen or canned peas, chopped cilantro, and lime juice are stirred in to add pops of freshness and acidity that balance the creamy richness. The curry is smooth with a tender vegetable texture and a warm, spiced profile without excessive heat.
This dish pairs well with rice or flatbread to soak up the sauce and serves as a hearty vegetarian meal. It is flexible in spice level and can be adapted by swapping curry pastes or adjusting seasoning.
For a different flavor, Thai curry paste can be replaced with Indian curry powder and garam masala. Cutting carrots thinly helps even cooking. Avoid boiling coconut milk to prevent separation; maintain a gentle simmer instead.
Ingredients
- 3 tablespoons olive oil divided
- 1 large yellow onion chopped
- 8 large carrot thinly sliced
- 1 coconut milk 13.6-ounce can
- 1 red bell pepper diced, or green bell pepper
- 4 garlic sliced, cloves
- 2 teaspoons ginger minced fresh
- 1 chickpeas drained and rinsed, 15-ounce can
- 1 tomato diced, in juices, 14.5-ounce can
- 1 block tofu cubed, extra or super firm
- 1 ½ tablespoons yellow curry paste or more if desired, or red curry paste
- 1 cup of water
- 2 cups pea frozen or canned
- 3 tablespoons cilantro chopped
- lime juice of ½ lime
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
Notes
- Swap Thai curry paste for Indian curry powder and garam masala to change the flavor profile.
- Slice carrots thinly to ensure they cook evenly throughout the curry.
- Simmer the coconut milk gently; avoid boiling to prevent it from splitting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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