5 from 123 votes
Creamy Chickpea and Carrot Curry
This Creamy Chickpea and Carrot Curry combines tender carrots, chickpeas, tofu, and bell peppers simmered in a smooth coconut milk base infused with yellow curry paste, garlic, ginger, and onion. The dish has a rich, mildly spiced flavor with a velvety texture, making it a hearty and comforting curry served hot with fresh herbs and lime juice for brightness.
Prep Time
15 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
709 kcal
Course:
Dinner
Cuisine:
Asian
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 709
% 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.