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
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