Easy Vegan Chickpea and Carrot Curry
Simple Spicy Vegan Curry.
This curry is a proper corker of a dish that is so simple to make. It was born of the result of a glut of carrots a few years ago.
Seriously we grew tonnes of them, I am not exaggerating, we stopped weighing in at 3,000kg.
We even tried to make carrot wine. Don’t do it! Seriously!
This carrot curry, on the other hand, comes highly recommended. It features big flavors and a really thick and unctuous curry sauce.
Again this simple curry recipe uses spices rather than a generic curry powder blend.
But don’t worry, this is simple stuff!
Chickpeas make a fantastic curry and I already have a pretty traditional chickpea curry here as well as a chickpea and sweet potato curry on my site.
The chickpeas here help carry huge amounts of flavor and provide a great earthiness.
Then the sweet carrots are the perfect foil against the spicy sauce.
Naturally Vegan Food.
I am neither vegan or vegetarian but I am a lover of good food.
When I am developing a recipe I never consider what should be omitted.
As a result, this carrot curry recipe is vegan because it is, not because I feel it should be.
My site is littered with well-known examples like aloo gobi and saag aloo to completely made-up recipes like my spinach and mushroom curry.
Use Tinned Chickpeas.
This recipe has been adopted by my wife it is one of her favorite store cupboard meals.
As a result of that, it is usually made with tinned chickpeas and they work really well!
Of course, you can cook your own chickpeas but you need to cook them separate from the sauce.
Cooking them in the sauce takes too long and you will end up with soggy carrots.
You can also scale up this recipe and batch cook it.
It freezes exceptionally well, I usually store in thick freezer bags and then reheat and defrost the entire bag in simmer water.
Yes, that makes it a boil in the bag curry!
I like to serve this with either naan bread or chapatis and a generous sprinkling of coriander.
- 300 g (10.5 oz) Carrots
- 250 g (8.75 oz) Cooked Chickpeas
- 200 g (7 oz) Tinned Tomatoes
- 75 g (2.75 oz) Onion
- 4 Cloves Garlic
- 30 g (1oz) Ginger
- 165 g (5.75 oz) Coconut Milk
- 1 Tbsp Cooking Oil
- 1 Tsp Kashmiri Chili Powder
- 1 Tsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Ground Black Pepper
- 1/8 Tsp Ground Cinnamon
- 1 Tbsp Dried Fenugreek Leaves
- Salt to Taste
- Peel and cut the carrots into 3cm lengths.
- Cut the onion into a 3-4mm dice.
- Grate the ginger and mash the garlic.
- Heat a pan over a medium-high heat and when hot add the cooking oil.
- Fry the carrots in this oil for 10 minutes, you want them to get a little bit of color.
- Whilst the carrots are frying combine all of the spices with the exception of the fenugreek in a bowl.
- When the carrots are nicely caramelized add the onions and reduce the heat to medium and fry for 5 minutes until translucent.
- Then add the garlic and ginger and cook for 60 seconds.
- Increase the heat to medium-high and then sprinkle over the spices and allow to toast for 60 seconds, stirring to ensure they do not burn.
- Add in the tomatoes, coconut milk, and chickpeas and then stir to combine.
- Finally, add the fenugreek, season to taste with salt, and add a tight fitting lid and cook for 40 minutes on low.
Use carrots that are around 1.5cm thick, any thicker and you will need to increase the cooking time.