Creamy Coconut Chickpea Curry with Bell Pepper and Basmati Rice

Curries are the ultimate comfort food and this vegetarian version is no exception. Tender chickpeas, sweet bell pepper and onion are simmered in a rich coconut-based sauce infused with warm spices like curry powder, paprika and garam masala. The result is a deeply savory, creamy curry that pairs perfectly with fluffy basmati rice.

A dollop of yogurt and a sprinkle of fresh cilantro add a bright, tangy finish that balances the spices beautifully. Whether you’re a seasoned cook or a beginner, this recipe is simple, satisfying and sure to become a weeknight favorite.

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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

13.4 ounce 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

5.07 ounce 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 if serving 4). Core, deseed and finely dice the bell pepper. Finely chop the cilantro. Drain and rinse the chickpeas.
2. Melt 1 tablespoon 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 big 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 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 starting to brown, 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: Love 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 curry thickens, stirring occasionally, 4-5 minutes. (Tip: Add a splash of water if the curry becomes too thick.) Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings). 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. Dollop with yogurt and garnish with chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine rice, long-grain white rice or even brown rice. Adjust the cooking time and water ratio according to the package instructions.

Is this curry spicy?

This curry is mildly spiced with curry powder, paprika and garam masala. It is not very hot, but you can add a pinch of cayenne pepper or chili flakes if you prefer more heat.

Can I make this curry ahead of time?

Absolutely! The curry can be made up to 2 days in advance and reheated gently on the stove. Cook the rice fresh for best texture or reheat with a splash of water.