Easy Vegan Chickpea and Carrot Curry

This vegan carrot curry is a big flavoured spicy treat, sweet with carrots, earthy with chickpeas and all-around tasty with Indian spices!

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.

Simple Spicy Vegan Curry.

This Indian carrot curry comes highly recommended. It features big Indian flavours 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 Indian chickpea curry here as well as a chickpea and sweet potato curry on my site.

The chickpeas here help carry huge amounts of flavour 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 favourite 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.