Name: Creamy Chickpea and Carrot Curry
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian
Ingredients: 3 tablespoons olive oil, divided; 1 large yellow onion, chopped; 8 large carrots, thinly sliced; 1 (13.6-ounce) can coconut milk; 1 red or green bell pepper, diced; 4 garlic cloves, sliced; 2 teaspoons minced fresh ginger; 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; 1 ½ tablespoons yellow or red curry paste (or more to taste); 1 cup water; 2 cups frozen or canned peas; 3 tablespoons chopped cilantro; Juice of ½ a lime

This Creamy Chickpea and Carrot Curry is a rich, comforting one-pot meal that combines tender carrots, hearty chickpeas, and creamy coconut milk with warming curry spices. With the option to add tofu, this plant-based dish is both filling and flavorful—perfect for a weeknight dinner or meal prep.

Why You’ll Love This Recipe

This recipe is ideal for anyone looking for a cozy, nourishing, and budget-friendly meal. It’s entirely plant-based, high in protein and fiber, and made with accessible pantry staples. The blended carrot and onion base gives the sauce a luxuriously creamy texture, while the curry paste adds bold flavor. Plus, it’s easily adaptable—you can switch up the vegetables or spices based on your taste.

Creamy Chickpea and Carrot Curry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil, divided
1 large yellow onion, chopped
8 large carrots, thinly sliced
1 (13.6-ounce) can coconut milk
1 red or green bell pepper, diced
4 garlic cloves, sliced
2 teaspoons minced fresh ginger
1 (15-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes in juice
1 block extra or super firm tofu, cubed
1 ½ tablespoons yellow or red curry paste (or more to taste)
1 cup water
2 cups frozen or canned peas
3 tablespoons chopped cilantro
Juice of ½ a lime

Directions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add chopped onions and 2 cups of the sliced carrots. Cook for about 10 minutes, until onions start to brown.
Remove onions and carrots from the pot and transfer to a blender. Add the coconut milk and blend until smooth.
In the same pot, add the remaining tablespoon of olive oil. Sauté the bell pepper, garlic, ginger, chickpeas, and remaining carrots for 5 minutes.
Stir in the diced tomatoes, cubed tofu, curry paste, water, and the blended carrot-onion mixture. Mix thoroughly.
Bring the mixture to a boil, then cover and simmer for 20 minutes, or until the carrots are tender.
Turn off the heat. Stir in the peas, chopped cilantro, and lime juice.
Serve hot with rice, naan, or on its own.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Change the spice base: Swap Thai curry paste for curry powder and a pinch of garam masala for an Indian-style curry.
No tofu? Leave it out or replace with tempeh or another protein of choice.
Add greens: Stir in a handful of spinach or kale at the end for extra nutrition.
Use sweet potatoes: Replace half the carrots with thinly sliced sweet potatoes for a different twist.
Make it spicy: Add red chili flakes or a bit more curry paste for extra heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a pot over medium heat or microwave in 60-second intervals until hot.
This curry also freezes well. Cool completely and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned coconut milk instead of fresh?

Yes, canned full-fat coconut milk works perfectly and adds richness to the curry.

Do I have to blend the carrot and onion mixture?

Blending it creates a creamy base, but if you prefer a chunkier texture, you can skip blending and simmer everything together.

What type of tofu works best?

Extra-firm or super-firm tofu holds its shape well in the curry. Press it before cubing for best results.

Can I use curry powder instead of curry paste?

Yes, use 1 to 2 tablespoons of curry powder. Add to taste and consider adding a pinch of garam masala for depth.

Is this curry spicy?

The spice level depends on your curry paste. Use a mild version for less heat, or increase the quantity for a spicier curry.

Can I make this oil-free?

Yes, you can sauté the vegetables in a splash of water or broth instead of oil.

What can I serve this with?

This curry pairs well with steamed rice, quinoa, or warm naan bread.

Can I make this ahead?

Absolutely. The flavors deepen over time, making it even better the next day.

How can I thicken the curry?

Simmer uncovered for a few extra minutes or mash a few of the chickpeas to release their starch.

Can I add other vegetables?

Yes, feel free to add bell peppers, zucchini, cauliflower, or whatever you have on hand.

Conclusion

Creamy Chickpea and Carrot Curry is a flavorful, satisfying, and nourishing meal that comes together in just 45 minutes. With its creamy coconut base, aromatic spices, and wholesome ingredients, it’s a delicious way to enjoy plant-based comfort food any night of the week. Whether served solo or over rice, this curry is sure to warm you from the inside out.