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Posted on Last updated: Categories 45-60 Minutes, Curry Corner, FakeAways, Vegetarian Recipes

By: Author Brian Jones

Easy Vegan Chickpea and Carrot Curry

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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.

Portrait image of a chickpea and carrot curry served in a white bowl with rice and coriander

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.

Portrait overhead image of a chickpea and carrot curry served in a white bowl with rice and coriander

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.

Portrait close up image of a chickpea and carrot 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.

Square image of a chickpea and carrot curry served with basmati rice and fresh coriander served in a white bowl
Yield: 2 Servings

Carrot Curry Recipe with Chickpeas

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Indian food is well known for vegan and vegetarian fodder and this chickpea and carrot curry is super simple and is packed with big flavours!

Ingredients

  • 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

Instructions

  1. Peel and cut the carrots into 3cm lengths.
  2. Cut the onion into a 3-4mm dice.
  3. Grate the ginger and mash the garlic.
  4. Heat a pan over a medium high heat and when hot add the cooking oil.
  5. Fry the carrots in this oil for 10 minutes, you want them to get a little bit of colour.
  6. Whilst the carrots are frying combine all of the spices with the exception of the fenugreek in a bowl.
  7. When the carrots are nicely caramelised add the onions and reduce the heat to medium and fry for 5 minutes until translucent.
  8. Then add the garlic and ginger and cook for 60 seconds.
  9. 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.
  10. Add in the tomatoes, coconut milk, and chickpeas and then stir to combine.
  11. Finally, add the fenugreek, season to taste with salt, and add a tight fitting lid and cook for 40 minutes on low.

Notes

Use carrots that are around 1.5cm thick, any thicker and you will need to increase the cooking time.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 558Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 611mgCarbohydrates: 69gFiber: 21gSugar: 17gProtein: 18g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

© Brian Jones
Cuisine: Anglo Indian / Category: Curry Corner

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Hi, my name is Brian and I'm here to prove that ALL cooking is simple! You will get no gimmicks, no trends, no dietary advice and no life advice here, just great food designed for two, the occasional story or two and a spattering of sarcasm!

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