Description
A hearty and comforting creamy chickpea and carrot curry made with coconut milk, tofu, and a blend of fresh vegetables and spices. This flavorful one-pot dish is perfect for a cozy meal that is both vegan and packed with protein and fiber.
Ingredients
Scale
Vegetables
- 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
Canned & Packaged
- 1 (13.6-ounce) can coconut milk
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes in their juices
- 1 block extra or super firm tofu, cubed
Oils & Spices
- 3 tablespoons olive oil, divided
- 1 ½ tablespoons yellow or red curry paste (or more if desired)
- 1 cup water
Instructions
- Sauté Onions and Carrots: Heat 2 tablespoons of olive oil over medium-high heat in a large pot with a lid. Add chopped onions and 2 cups of thinly sliced carrots. Cook for about 10 minutes, stirring occasionally, until onions start to lightly brown. Remove the onions and carrots from the pot and set aside to cool.
- Blend Vegetables with Coconut Milk: Transfer the cooled onions and carrots to a blender, add the entire can of coconut milk, and blend until smooth to create a creamy base for the curry.
- Cook Remaining Vegetables and Aromatics: Return the pot to medium heat and add 1 tablespoon of olive oil. Add diced bell pepper, sliced garlic, minced ginger, drained chickpeas, and the remaining sliced carrots. Cook this mixture for 5 minutes, stirring occasionally.
- Add Remaining Ingredients and Simmer: Pour in the canned diced tomatoes with their juices, cubed tofu, curry paste, water, and the blended coconut milk mixture. Stir well to combine all ingredients. Bring the mixture to a boil, then cover with the lid and reduce heat to simmer for 20 minutes or until the carrots are tender.
- Add Finishing Touches: Taste the curry and adjust the curry paste amount as desired to enhance the flavor. Turn off the heat and stir in the peas, chopped cilantro, and lime juice. Mix well to incorporate the fresh flavors.
- Serve: Serve the curry hot as a satisfying main dish, ideal over rice or with flatbread.
Notes
- This recipe is a simple, budget-friendly, and flavorful one-pot meal combining carrots, chickpeas, and tofu in a creamy coconut curry sauce.
- Adjust the curry paste to your preferred heat and spice level.
- Use frozen peas as a convenient option, or canned peas if preferred.
- Extra firm tofu holds up best in this curry, adding protein and texture.
- Perfect for vegan or vegetarian diets looking for a nutritious and filling meal.
- Great served with rice, naan, or your favorite flatbread to soak up the sauce.
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
