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Creamy Budget-Friendly Chickpea Coconut Curry Recipe with Rice

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A quick, comforting, and budget-friendly chickpea coconut curry served with rice, perfect for busy weeknights or cozy dinners. This creamy curry is rich, satisfying, and made with simple pantry staples.

Ingredients

Scale
  • 1 tablespoon vegetable oil (or coconut oil for extra flavor)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 oz/400 ml) coconut milk (full-fat or light)
  • 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
  • 1 can (14 oz/400 g) diced tomatoes
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (optional garnish)
  • For the rice:
  • 1 cup long-grain white rice or basmati rice (about 180 g)
  • 2 cups water or vegetable broth (480 ml)
  • Pinch of salt

Instructions

  1. Rinse 1 cup (180 g) of rice under cold water until the water runs clear. Add the rice to a medium saucepan with 2 cups (480 ml) of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. While the rice cooks, heat 1 tablespoon of vegetable or coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  3. Stir in 2 tablespoons of curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (if using). Toast the spices for about 1 minute, stirring constantly.
  4. Pour in the can of diced tomatoes with their juices and stir well. Let this mixture simmer for about 5 minutes.
  5. Drain and rinse the chickpeas, then add them to the skillet. Pour in the full can of coconut milk and stir to combine. Bring the curry to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Taste and add salt and black pepper as needed. Optionally, add a squeeze of fresh lime juice or a pinch of garam masala. Sprinkle chopped cilantro over the top before serving.
  7. Serve the creamy chickpea coconut curry over the fluffy rice.

Notes

Toast spices to boost flavor. Use full-fat coconut milk for creaminess. Rinse chickpeas to reduce salt and starch. Simmer gently to prevent coconut milk from separating. Customize heat with cayenne or fresh chilies. Let sauce thicken properly for best flavor.

Nutrition

Keywords: chickpea curry, coconut curry, budget-friendly curry, easy curry recipe, vegetarian curry, vegan curry, quick dinner, comfort food

Find it online: https://rowanrecipes.com/creamy-budget-friendly-chickpea-coconut-curry-recipe-with-rice-easy-and-delicious/