| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 16g | 6g | 51g |
| sugars | fibre | protein | salt |
| 8g | 9g | 12g | 0.3g |
Why I Love American Chickpea and Carrot Curry
As a southern gal, hailing from the vibrant bayous of Louisiana, I was raised on a palette of Creole flavors kissed with the subtle touch of French elegance. So, when I introduce you to this Chickpea and Carrot Curry recipe, be prepared to see an American classic with a bit of my own personal twist. This Chickpea and Carrot Curry is a celebration of rustic charm and rich flavors, where the humble carrot and robust chickpea create a hearty symphony of taste.
A Tribute to Culinary Pioneers
Inspired by the late, great Julia Child, who championed the art of home cooking, this recipe puts you in the heart of kitchen creativity, where simple ingredients transform into a gourmet masterpiece. Julia, with her effervescence and enduring love for good food, and my own French-Creole ancestry breathed life into this flavorful dish.
A Fresh Twist on Comfort Food
What I love about the Chickpea and Carrot Curry is how it marries plant-based goodness with earthy spices in a dish that’s both comforting and revitalizing. It reminds me of Louisiana’s simmering gumbo pots, infusing the air with fragrant aromas, or French ratatouille, where each vegetable holds its own bold character. Yet, this curry offers an entirely unique, fresh experience.
Perfect choruses of curry powder, cumin, and just a hit of red pepper flakes bring out the hidden depth of the carrots, while the creaminess of the chickpeas grounds the fiery spices. Topped off with the sweetness of coconut milk, this curry creates a balance of flavors that will enthrall your tastebuds.
This dish is a regular on my dinner table. Serve it over a fragrant bed of cooked rice, garnished with a swirl of fresh cilantro and you’ve got a surprisingly easy, yet satisfying dinner. For those who crave a bit more, this curry pairs wonderfully with a side of naan bread or a zesty cucumber raita to complete your gourmet experience.
What You’ll Need
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1/4 teaspoon of red pepper flakes
- 4 medium carrots, sliced into thin rounds
- 2 cans (15 ounces each) of chickpeas, rinsed and drained
- 1 can (14.5 ounces) of diced tomatoes
- 1 can (13.5 ounces) of coconut milk
- Salt and black pepper for taste
- 2 cups of cooked rice, for serving
- Cilantro leaves, for garnish
Method
Step One
Heat the olive oil in a large saucepan over a medium heat. Add the chopped onions and minced garlic into the pan. Stir and cook until the onions become translucent and golden, this should take around 5 minutes.
Step Two
Add the curry powder, ground cumin, and red pepper flakes into the pan. Stir the mixture well, ensuring that the onions and garlic are thoroughly coated with the spices. Allow this mix to cook for about 1-2 minutes.
Step Three
Next, add the carrots into the pan. Stir to combine the carrots with the onion and spice mixture. Saute for about 5 minutes, or until the carrots begin to soften.
Step Four
Add the rinsed chickpeas, diced tomatoes (with their juice), and coconut milk into the pan. Stir well until everything is combined. Season with salt and black pepper to taste. Bring the mixture to a boil.
Step Five
Once boiling, reduce the heat to low, cover the pan with a lid and let the curry simmer for about 15-20 minutes, or until the carrots are fully cooked and tender.
Step Six
While the curry is simmering you can cook your rice according to the package instructions. Once cooked, set it aside.
Step Seven
Serve the curry hot, over the cooked rice. Garnish with fresh cilantro leaves for added flavor and aesthetic appeal.
