Creamy Chickpea and Carrot Curry
A flavorful and healthy curry packed with chickpeas, carrots, and creamy coconut milk. Perfect for a comforting and nutritious meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Knife
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
Vegetables
- 2 large carrots peeled and chopped
- 1 red bell pepper chopped
- 14.5 oz diced tomatoes undrained
Protein & Flavor
- 15 oz chickpeas drained and rinsed
- 1 tsp curry powder
- 0.5 tsp turmeric powder
- 0.25 tsp red pepper flakes optional
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
Finishing Touches
- 13.5 oz coconut milk
- 2 tbsp chopped cilantro for garnish
- Cooked rice or naan bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, and cook for another minute until fragrant.
- Add carrots and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the carrots are slightly tender.
- Stir in curry powder, turmeric powder, red pepper flakes (if using), salt, and pepper. Cook for 1 minute more, allowing the spices to bloom.
- Pour in diced tomatoes (undrained) and chickpeas. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
- Stir in coconut milk and cook for another 5 minutes, until heated through.
- Garnish with chopped cilantro and serve hot over cooked rice or with naan bread.
Notes
For a richer flavor, use full-fat coconut milk. Adjust spices to your liking. Other vegetables like spinach or cauliflower can also be added.