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Coconut Chickpea Curry with Rice

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Coconut Chickpea Curry with Rice is a rich, creamy, and comforting plant-based meal made with tender chickpeas simmered in a fragrant coconut curry sauce. Served over fluffy rice, it’s a nourishing dinner that’s perfect for busy weeknights, meal prep, or cozy family meals.

Ingredients

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil or coconut oil
  • 1 (14.5 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 1/2 cups long-grain white rice or basmati rice
  • 3 cups water or vegetable broth
  • 1/2 teaspoon salt (for rice)

Instructions

  1. Cook the rice according to the package instructions using water or vegetable broth. Keep warm.
  2. Heat the oil in a large skillet or saucepan over medium heat.
  3. Add the diced onion and cook for 4-5 minutes until softened.
  4. Stir in the garlic and grated ginger, cooking for about 1 minute until fragrant.
  5. Add the curry powder, cumin, coriander, turmeric, garam masala, and paprika. Stir continuously for 30 seconds to toast the spices.
  6. Mix in the tomato paste and diced tomatoes, cooking for 2-3 minutes.
  7. Pour in the coconut milk and stir until the sauce is smooth.
  8. Add the chickpeas and simmer for 15-20 minutes, stirring occasionally.
  9. If using spinach, stir it into the curry during the final few minutes until wilted.
  10. Season with salt, black pepper, and fresh lime juice to taste.
  11. Serve the curry over cooked rice and garnish with fresh cilantro.

Notes

  • Add sweet potatoes, butternut squash, cauliflower, peas, or green beans for extra vegetables.
  • Use tofu or paneer for additional protein.
  • Increase the heat with cayenne pepper, fresh chilies, or red pepper flakes.
  • Serve with naan, roti, papadum, cucumber salad, or mango chutney.
  • Store curry and rice separately in the refrigerator for up to 4 days.
  • Freeze the curry for up to 3 months and thaw overnight before reheating.
  • Add a splash of coconut milk or water when reheating if the sauce has thickened.

Nutrition

Find it online: https://thefamilycooking.com/coconut-chickpea-curry-with-rice/