We all need something to snuggle up to when the days get shorter and colder. My coconut chickpea curry is the perfect winter warmer!
Chickpeas never get boring. I guess if you cook them the same way every time you eat them, they can get a bit monotonous. Change the herbs and spices or add a completely different ingredient like coconut or yoghurt and I guarantee, you’ll give your chickpeas new life.
Chickpeas are in my top three favourite legumes. I love the fact that you can use them in so many ways, whether that’s in a curry, a salad, oven-roasted for a quick snack, or as a spread (hummus). Chickpeas (just like all other legumes) are a fantastic way to get some fibre into your diet, especially if you struggle with eating greens and salads. Per 100g portion, they provide up to 6g of fibre, over a fifth of the recommended daily intake for adults. Chickpeas are also a good source of plant protein, granted they may not be as bioavailable as animal protein, but every healthy diet needs a balance of both sources.
This particular chickpea recipe is Indian-inspired. I enjoy it best with rice, but it is equally as good with naan bread. If you want to try something completely different, give it a whirl with pasta, trust me, it is delicious. When I eat legumes, I try to ensure that the other components of my meal are not fibre-rich. Fibre is excellent for your digestive health, but large quantities in one sitting can cause severe bloating and discomfort. I usually eat legumes on their own or with moderate amounts of vegetables. When I want a starch to go with them, I opt for refined grains (i.e. not whole wheat) to keep the total fibre count under 10g.
I have reintroduced moderate amounts of oil into my diet, but you can make this recipe without oil if you prefer.
Coconut Chickpea Curry with Basmati Rice & Veggies
Snuggle up to this mouthwatering coconut chickpea curry. It is the perfect winter warmer and it is flavourful and delicious!
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 minutes
- Yield: Serves 4 1x
- Category: Lunch/Dinner
- Cuisine: Indian-inspired
- 250g basmati rice
- 2x 400g tin chickpeas, drained
- 400g tin coconut milk
- 2 tbsp coconut oil (use olive oil if you prefer)
- 2 medium shallots, finely chopped
- 2 fat garlic cloves, finely minced
- 1 tbsp Madras curry powder
- 1 tbsp ground coriander
- 1 tbsp garam masala
- ½ teaspoon ground turmeric
- 1 large red chilli, finely chopped
- 1 teaspoon tomato puree
- 1 vegetable stock cube
- Large handful fresh coriander, leaves and stalks separated
- 320g broccoli florets, steamed
- 100g cherry tomatoes, halved (optional)
- Cook the rice according to the package instructions.
- While the rice is cooking, chop the coriander stalks and leaves very finely and keep them separate.
- Heat the oil in a large saucepan over medium heat, once hot, fry the onions for 1-2 minutes until softened then add the curry powder, garam masala, turmeric, tomato puree, chilli and coriander stalks. Fry for 2-3 minutes or until the spices become very fragrant.
- Add a small splash of water then add the garlic and vegetable stock cube. Cook for 2 minutes then stir in the chickpeas and the coconut milk. Cook on a low heat for 10 minutes, stirring occasionally. Adjust seasoning as needed. Just before taking the pan off the heat, add the chopped coriander leaves and mix thoroughly.
- Serve the chickpea curry over the rice with a side of broccoli and cherry tomatoes if using. Garnish with fresh coriander if you desire and as always, enjoy.
- If you try this recipe, please come back and let me know your thoughts.
If you’re sensitive to chickpeas, try this recipe with tofu, a meat replacement or chicken
Keywords: Curry, Chickpeas, Coconut, Curry, Basmati rice