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Chickpea and Carrot Curry

Chickpea and Carrot Curry
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A quick, wholesome, and flavorful Chickpea and Carrot Curry bursting with warm spices, creamy chickpeas, tender carrots, and a rich coconut milk sauce. This vegan and gluten-free dish comes together in under 30 minutes, perfect for busy weeknights or cozy dinners, offering a nutritious and satisfying meal everyone will enjoy.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 3 medium carrots, peeled and chopped into bite-sized pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz) crushed tomatoes or tomato puree
  • 1 cup coconut milk
  • 2 tablespoons vegetable or coconut oil
  • Salt and pepper, to taste

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 to 1 teaspoon chili powder (adjust to taste)

Garnish

  • Fresh cilantro, chopped, for garnish

Instructions

  1. Prepare Your Ingredients: Dice the onion, mince garlic and ginger, and peel and chop the carrots into bite-sized pieces. Rinse and drain canned chickpeas to keep everything fresh and ready.
  2. Sauté the Aromatics: Heat oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Stir in the garlic and ginger, allowing their fragrance to release and build a flavorful base.
  3. Add Spices and Cook: Mix in cumin, coriander, turmeric, and chili powder. Toast the spices in the pan for 1 to 2 minutes until fragrant and aromatic, intensifying the flavor of the curry.
  4. Incorporate Carrots and Tomatoes: Add the diced carrots and crushed tomatoes to the pan. Stir well and let the mixture simmer for about 10 minutes until the carrots are softened and flavors meld.
  5. Add Chickpeas and Coconut Milk: Pour in the chickpeas and coconut milk, stirring to combine. Let the curry simmer gently for another 10 to 15 minutes, allowing the sauce to thicken and flavors harmonize.
  6. Season and Garnish: Season the curry with salt and pepper to taste. Just before serving, sprinkle freshly chopped cilantro on top for a burst of color and fresh flavor.

Notes

  • Toast your spices briefly in the pan to unlock their full flavor potential.
  • Use fresh garlic, ginger, and cilantro to elevate the dish’s aroma and taste.
  • If the curry gets too thick, add a splash of water or vegetable broth to adjust consistency.
  • Don’t skip coconut milk—it adds creaminess and balances the spices with subtle sweetness.
  • Simmer gently to allow all the flavors to meld beautifully.

Nutrition

Keywords: chickpea curry, carrot curry, vegan curry, gluten free curry, quick curry, easy curry recipe, plant based meal

Find it online: https://juliaglam.com/chickpea-and-carrot-curry/