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Coconut Chickpea Curry with Basmati Rice & Veggies

  • 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


Snuggle up to this mouthwatering coconut chickpea curry. It is the perfect winter warmer and it is flavourful and delicious!


  • 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

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