Creamy Chickpea Coconut Curry with Basmati Rice and Garlic Pita

Curries have a way of warming both the heart and the belly and this vegan version is no exception. Chickpeas, onion and tomatoes come together in a richly spiced coconut milk sauce that’s pure comfort. Spoon it over fluffy basmati rice, garnish with fresh parsley and serve with crispy garlicky pita wedges for soaking up every last drop.

This soul-satisfying meal is packed with flavor and texture, making it a perfect weeknight dinner that’s entirely plant-based. The creamy curry, fragrant rice and crunchy pita create a delightful contrast in every bite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, peel and dice the red onion. Mince the garlic cloves. Pick the parsley leaves from stems and roughly chop.
3. In a large skillet or pot, heat 1.5 tablespoons of cooking oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
4. Add the minced garlic, curry powder, chili powder and a pinch of salt and pepper. Stir and cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes, coconut milk, veggie stock concentrate and sugar. Stir to combine. Bring to a simmer.
6. Drain and rinse the chickpeas. Add them to the pot. Let the curry simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning with salt, pepper or more sugar if desired.
7. While the curry simmers, preheat your oven to 400°F (200°C). Cut the whole wheat pitas into wedges. Place on a baking sheet, drizzle with 2 teaspoons of cooking oil and sprinkle with a pinch of salt and garlic powder (optional). Bake for 5-7 minutes until golden and crispy.
8. Serve the chickpea coconut curry over the cooked basmati rice. Garnish with chopped parsley. Enjoy with the garlicky pita wedges on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works well, but adjust cooking time accordingly.

Can I make this curry ahead of time?

Absolutely! The curry tastes even better the next day. Store in the fridge for up to 3 days.

Is this recipe gluten-free?

The curry and rice are gluten-free, but the pita contains wheat. Use gluten-free pita or skip it for a gluten-free meal.