Creamy Coconut Chickpea Curry with Basmati Rice and Yogurt

Curries have a magical way of comforting both heart and belly and this vegetarian version is no exception. Tender chickpeas, sweet bell pepper and onion are simmered in a luscious coconut-based sauce infused with curry powder, garam masala and a hint of tomato paste. The result is a deeply savory, slightly spiced dish that feels like a warm hug in a bowl.

Serve this fragrant curry over fluffy basmati rice, then add a cool dollop of yogurt and a sprinkle of fresh cilantro. Each bite is a perfect balance of creamy, spicy and fresh-a truly soul-satisfying meal that comes together in under 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince the garlic. Halve, peel and finely dice half the onion (use the whole onion for 4 servings). Core, deseed and finely dice the bell pepper. Drain and rinse the chickpeas. Finely chop the cilantro.
2. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add half the minced garlic and cook until fragrant, about 30 seconds. Add the rice, ¾ cup water (1½ cups for 4 servings) and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add the diced onion and bell pepper; cook until softened and lightly browned, 3-5 minutes. Stir in the tomato paste, curry powder, paprika, half the garam masala and the remaining garlic. Cook until fragrant, about 1 minute. Tip: If you love the earthy warmth of garam masala, add more to taste. Stir in the chickpeas, coconut milk, stock concentrate, ¼ cup water (⅓ cup for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4 servings). Bring to a simmer, then reduce heat to low and cook until the sauce thickens, stirring occasionally, 4-5 minutes. If the curry seems too thick, add a splash of water. Remove from heat and stir in 1 tablespoon of butter (2 tablespoons for 4 servings) until melted. Season generously with salt and pepper.
4. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Top with the curry. Add a dollop of yogurt on top. Garnish with chopped cilantro and serve.

Recipe Tips

FAQ

Can I use canned coconut milk?

Yes, canned coconut milk works perfectly. Shake well before opening.

Can I substitute the yogurt?

You can use a dairy-free yogurt or omit it entirely. A squeeze of lemon also adds brightness.

How do I store leftovers?

Store the rice and curry separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.