Coconut Chickpea Carrot Curry

A mellow coconut curry with sweet carrots and tender chickpeas. Slice carrots thinly so they soften before the sauce becomes too thick.

Why you’ll love this recipe

• A mellow coconut curry with sweet carrots and tender chickpeas.
• Slice carrots thinly so they soften before the sauce becomes too thick.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned chickpeas, drained
• 2 carrots, thinly sliced
• 1 13.5-oz can coconut milk
• 2 tsp curry powder
• 1/2 onion, diced
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan over medium

   Heat oil in a saucepan over medium. Soften onion for 4 minutes.

2. 02

   Build the flavor

   Stir in curry powder for 30 seconds, then add coconut milk and carrots.

3. 03

   Simmer gently 12–15 minutes until carrots are tender

   Simmer gently 12–15 minutes until carrots are tender.

4. 04

   Add drained chickpeas and simmer 5 minutes more

   Add drained chickpeas and simmer 5 minutes more. Serve as a thick curry in bowls.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Slice carrots thinly so they soften before the sauce becomes too thick.

Make it your own

Use small cauliflower florets instead of carrots.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.