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Tip: If you havent made the rice yet, get it started (cook per package instructions) and make the curry while it cooks.
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If the peas are frozen, take them out so they begin to thaw.
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Heat oil over medium in a Dutch oven or large deep skillet.
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When melted and hot, add curry powder.
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Stir constantly about 2 minutes, until mixture is a smooth, fluid sauce and spices are very fragrant.
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If they stick to the pan or smoke, reduce heat slightly.
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Carefully add coconut milkit will sizzle and steam!
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Stir to incorporate spices.
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Add carrots and chickpeas, increase heat, and bring to a boil.
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Reduce heat and simmer, stirring occasionally, until carrots are tender and liquid is reduced, about 7 minutes.
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Add peas and simmer until warmed through, about 3 minutes if theyre not fully thawed.
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Turn off heat and season to taste.
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Serve over rice or grain of choice with your favorite condiments.
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You can also serve the curry as a soup, without rice, if youre watching your grains intake.
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Notes: 1.
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For instructions to make homemade coconut milk, see the linked blog post.
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2.
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Substitute any vegetables you like.
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I chose carrots and peas because theyre easy to find year round, are relatively kid-friendly, and their quality isnt hugely affected by seasonality.
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Add firm, slow cooking vegetables (cauliflower, broccoli, potatoes) with the coconut milk, so they have time to soften.
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Small, quick-cooking vegetables (onions, bell peppers, squash, leafy greens) can be added and sauteed with the spices, or added later, when you anticipate about 5 more minutes of simmering.
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3.
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As written, recipe is vegan and gluten-free (before condiments).
