Coconut Chickpea Curry

A speedy, creamy, and warmly spiced chickpea curry simmered in coconut milk, served over instant rice for a quick and satisfying vegetarian meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.08/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• quick
• healthy
• spicy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric
• 1 can full-fat coconut milk (13.5 ounce)
• 1 can diced tomatoes (15 ounce, undrained)
• 2 can chickpeas (15 ounce, rinsed and drained)
• 0.5 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup instant rice
• 2.5 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 medium diced yellow onion and cook until softened, about 3-4 minutes.
2. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant.
3. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon turmeric. Stir and cook for 30 seconds until aromatic.
4. Pour in 1 can full-fat coconut milk, 1 can diced tomatoes (undrained), 2 cans rinsed and drained chickpeas, and 1/2 cup vegetable broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook for 7-8 minutes, stirring occasionally, until slightly thickened and flavors have melded.
5. While the curry simmers, prepare 2 cups instant rice according to package directions using 2 1/2 cups water.
6. Serve the comforting coconut chickpea curry hot over the prepared instant rice. Garnish with chopped fresh cilantro, if desired.

Notes

For a boost of fresh flavor, add a squeeze of lime juice right before serving. This curry tastes even better the next day, making it perfect for meal prepping.

Nutrition (per serving)

• Calories: 409
• Protein: 12.6 g
• Carbohydrates: 55.6 g
• Fat: 14.6 g
• Fiber: 5.8 g
• Sodium: 1098 mg
• Saturated Fat: 10.2 g
• Sugar: 8.8 g