Coconut Chickpea Curry with Basmati Rice & Veggies

Coconut Chickpea Curry with Basmati Rice & Veggies

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.

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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!

  • Author: Somi Igbene
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Lunch/Dinner
  • Cuisine: Indian-inspired
Scale

Ingredients

  • 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)

Instructions

  • 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.

Notes

If you’re sensitive to chickpeas, try this recipe with tofu, a meat replacement or chicken

Keywords: Curry, Chickpeas, Coconut, Curry, Basmati rice

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