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- 1 cup dried chickpeas (or 2 cans of cooked chickpeas) - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 2 tablespoons vegetable oil - 1 cup vegetable broth or water - Salt and pepper to taste - Fresh cilantro, for garnish (optional) - Lime wedges, for serving (optional)

Chickpea Curry with Coconut Rice in 30 Minutes

Discover the deliciousness of Chickpea Curry & Coconut Rice Delight, a vibrant and nutritious dish that merges rich Indian flavors with a tropical twist. Perfect for vegan diets, this easy-to-make recipe features protein-packed chickpeas and creamy coconut rice. With aromatic spices and fresh ingredients, it creates a satisfying meal that delights the senses. Whether for family dinners or quick weeknight cooking, this dish is sure to become a favorite in your kitchen.
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Ingredients
  

For the Chickpea Curry:

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) diced tomatoes

1 can (13.5 oz) coconut milk

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

For the Coconut Rice:

1 cup jasmine rice

1 can (13.5 oz) coconut milk

½ cup water

1 tablespoon sugar

Pinch of salt

Lime wedges, for serving (optional)

Instructions
 

Rinse and Prepare Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

    Cook Coconut Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and a pinch of salt. Bring to a boil over medium-high heat.

      Simmer Rice: Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid has absorbed. Remove from heat and let it sit covered for another 5 minutes.

        Make the Curry Base: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

          Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.

            Incorporate Spices: Sprinkle the curry powder, cumin, and turmeric over the onion mixture. Stir well and allow the spices to bloom for about 1 minute.

              Add Chickpeas and Tomatoes: Pour in the diced tomatoes and drained chickpeas, mixing well. Let this cook for about 5 minutes, allowing the flavors to meld together.

                Stir in Coconut Milk: Add the coconut milk, stirring to combine. Season with salt and pepper to taste. Allow the curry to simmer for another 5-7 minutes until heated through and slightly thickened.

                  Fluff Rice: While the curry simmers, use a fork to fluff the coconut rice and mix in any additional seasoning if desired.

                    Serve: Serve the chickpea curry over a bed of coconut rice. Garnish with fresh cilantro and lime wedges, if using. Enjoy your quick and delicious meal!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings