Coconut Curry Chickpea Bowls

A fragrant, vegetarian coconut curry with chickpeas, spinach, and bell peppers, served over fluffy basmati rice, perfect for a cozy and satisfying meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.70/serving

Dietary

• Dairy-Free
• Nut-Free
• Vegetarian
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Kosher
• Halal

Tags

• healthy
• savory
• comfort food

Ingredients

• 0.75 cup basmati rice (uncooked)
• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 1 tablespoon curry powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon turmeric powder
• 1 can full-fat coconut milk (13.5 ounce)
• 1 can chickpeas (15 ounce, rinsed and drained)
• 1 red bell pepper (seeded and diced)
• 3 cup fresh spinach
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook basmati rice according to package directions. Keep warm.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Add the curry powder, ground cumin, and turmeric powder. Cook for 30 seconds, stirring constantly, to toast the spices.
5. Pour in the full-fat coconut milk and stir to combine. Add the rinsed chickpeas and diced red bell pepper. Bring the mixture to a gentle simmer.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and bell pepper to soften. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning as needed.
8. Serve the coconut curry chickpea bowls warm over basmati rice. Garnish with chopped fresh cilantro if desired.

Notes

Add a squeeze of lime juice at the end for an extra burst of freshness. For a spicier kick, add a pinch of cayenne pepper with the other spices.

Nutrition (per serving)

• Calories: 730
• Protein: 19.8 g
• Carbohydrates: 96.5 g
• Fat: 30.2 g
• Fiber: 15.6 g
• Sodium: 1280 mg
• Saturated Fat: 22.5 g
• Sugar: 9.1 g