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This 45-minute, one-pot easy carrot curry is low-budget, simple, flavorful, and combines carrots, chickpeas, and (optionally) tofu in a creamy coconut-based curry sauce for a cozy, comforting, satisfying meal!

two bowls of completed Creamy Chickpea and Carrot Curry in a bowl against a white surface
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Simple, Hearty and Delicious Chickpea and Carrot Curry

For anyone living on a budget, carrots are practically a kitchen must-have. This humble vegetable is so inexpensive yet packed with nutrients and super versatile. With a big bag of carrots, you can easily whip up tasty vegan carrot recipes like carrot cake muffins, carrot chips, raw carrot salad, and this easy carrot curry recipe.

The natural sweetness of the carrots pairs perfectly with the creaminess and spice of the curry paste and coconut milk-based sauce (and helps make this adult and children-approved). Meanwhile, combining the carrots with bell peppers, peas, chickpeas, and optional tofu makes for a super satisfying meal loaded with fiber, nutrients, and plant-based protein.

Best of all, this curry with carrots is naturally gluten and dairy-free, really simple to prepare in just a handful of steps and one pot, and can be adapted with different veggies and pulses and/or the use of curry powder (for an Indian flavor profile vs. the Thai curry paste). It also stores and freezes wonderfully – perfect for a quick and easy meal prep meal.

Enjoy it alongside rice, cauliflower rice, and flatbreads (like naan) or focaccia, then check out our other simple vegan curry recipes like tofu vegetable coconut curry, Brussel sprouts curry, or potato and pea curry.

The Ingredients and Substitutes

ingredients for Coffee and Walnut Loaf Cake measured out against a white surface
  • Carrots: The star of the show – ensure your carrots are fresh and taste great for this healthy carrot recipe.
  • Aromatics: A combination of fresh ginger, garlic, and yellow onion makes for an aromatic and flavor-packed, typical curry flavor base.
  • Other vegetables: Increase the color, texture, and flavor with:
    • Bell pepper (Red or green)
    • Diced tomatoes (in a can – or fresh when in season)
      • Peas (frozen or canned)
  • Chickpeas: You can use canned (regular or reduced sodium) or home-cooked chickpeas. Use green or brown lentils instead for a hearty carrot lentil curry.
  • Tofu: Use extra-firm/ super-firm tofu (pressed) or puffed tofu to add an impressive plant-based protein boost. To avoid soy, use more chickpeas.
  • Coconut milk: Use full-fat canned coconut milk for the creamiest curried carrots, though a Lite version works in a pinch. Other dairy-free creams will probably also work (like soy cream or cashew cream), but we haven’t tried it.
  • Water: Or vegetable broth (reduced sodium works best) for extra flavor.
  • Curry paste: Use your preferred yellow or red curry paste in this simple carrot curry recipe. Increase the amount for a stronger flavor.

Alternatively, swap it with a curry powder (mild, medium, or hot) for more of an Indian-inspired flavor profile.

  • Oil: We use olive oil, though coconut oil, avocado oil, or others will work, too.
  • To garnish: Chopped cilantro (or parsley) and lime wedges/juice.

Carrot Curry Variations + Add-ins

  • Salt: Taste the carrot tofu curry recipe before serving and add salt if required.
  • Potatoes: Potato and carrot curry (or sweet potato and carrot curry for even more natural sweetness).
  • Other vegetables: For extra color and nutrients, you could add…
    • Broccoli
    • Cauliflower
    • Green beans
    • Cabbage
    • Snow peas
    • Butternut squash
    • Baby corn
    • Zucchini
  • Leafy greens: Like spinach or kale, stirred in at the end to wilt.
  • Nuts: i.e., cashews, almonds, or peanuts to garnish for extra crunch.

How to Make Chickpea and Carrot Curry

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

  • 1) First, if you haven’t already, press the tofu for 30 minutes. Meanwhile, prepare the vegetables by rinsing, peeling, and chopping the carrots, dicing the bell pepper and onion, and mincing the garlic and ginger.
ingredients for Creamy Chickpea and Carrot Curry measured out against a white surface
  • 2) Then, heat 2 tbsp of oil in a large, heavy-based pot. Once hot, add the onion and 2 cups of carrots and cook for 10 minutes until the onions are light brown.
  • 3) Then, remove the sauteed carrots and onions from the pan to cool for a few minutes before blending them with the coconut milk until smooth.
  • 4) Meanwhile, in the same saucepan, add another tablespoon of oil along with the bell pepper, chickpeas, remaining carrots, garlic, and ginger. Cook for 5 minutes, stirring occasionally, before adding the diced tomatoes, tofu, curry paste, water, and the blended carrot-onion mixture, and stir well.
  • 5) Bring the mixture to a boil, then reduce the heat to a simmer, add a lid, and cook for 20 minutes or until the carrots are tender.
  • 6) Taste the carrot curry and increase the amount of curry paste if preferred, then remove it from the heat and stir in the peas, cilantro, and lime juice – enjoy!

Serve this creamy carrot curry with a side of cooked rice or quinoa and a flatbread (like naan or chapati) to mop up the sauce.

FAQs

Curry paste vs. curry powder?

Curry paste is a pungent, wet paste made with fresh chilies and other ingredients (like aromatics/herbs) and is primarily used in Thai cooking. In comparison, curry powder has a more Indian-inspired flavor profile and is made with dry ground herbs and spices.

While you can substitute it in this recipe, the flavor profile will change from Thai to Indian. For the best flavor, allow the curry paste to bloom in the oil at the beginning of step 3, and add some garam masala, too (to taste).

How to reheat carrot curry?

Reheat it on the stovetop over low heat or in a microwave for 2-3 minutes, stirring thoroughly. Add more water/broth if it’s thickened up too much.

Recipe Notes and Tips

  • Change the flavor profile: Replace the Thai curry paste with Indian-inspired curry powder (and a bit of garam masala) if preferred.
  • Cut the carrots evenly: Into thin slices to ensure they cook quickly and evenly in this curried carrot recipe.
  • Don’t boil coconut milk: Otherwise, you risk it splitting. A steady simmer is best.
  • Adjust the consistency: For a thinner curry, add more water. To thicken, simmer it for longer (lid off) to reduce OR add about 1 tbsp of cornstarch slurry. To make soup, add a little more water/veg stock (if needed) and blend to your desired consistency or follow this recipe for curried carrot soup or curried carrot soup with noodles.
  • Adjust the creaminess: By adjusting the ratio of coconut milk to water.

Storage Instructions

Allow the carrot curry to cool, and then store any leftovers in an airtight container in the refrigerator for 3-4 days.

You can also freeze the leftovers for up to 3 months in an airtight container or Ziplock/Stasher bag/s (spread flat and excess air squeezed out). Leave it to thaw in the refrigerator overnight.

More Vegan Curry Recipes

Photos by Alfonso Revilla

Creamy Chickpea and Carrot Curry

5 from 38 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4
This 45-minute, one-pot easy carrot curry is low-budget, simple, flavorful, and combines carrots, chickpeas, and (optionally) tofu in a creamy coconut-based curry sauce for a cozy, comforting, satisfying meal!

Ingredients 

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

Notes

  • Change the flavor profile: Replace the Thai curry paste with Indian-inspired curry powder (and a bit of garam masala) if preferred.
  • Cut the carrots evenly: Into thin slices to ensure they cook quickly and evenly in this curried carrot recipe.
  • Don’t boil coconut milk: Otherwise, you risk it splitting. A steady simmer is best.

Nutrition

Calories: 709kcalCarbohydrates: 69gProtein: 27gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 280mgPotassium: 1481mgFiber: 20gSugar: 22gVitamin A: 25779IUVitamin C: 79mgCalcium: 318mgIron: 10mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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