Creamy Coconut Chickpea Curry with Basmati Rice

Curries have a way of warming both heart and belly and this vegetarian version is no exception. Tender chickpeas, sweet onion and bell pepper are simmered in a luscious coconut-based sauce infused with curry powder, paprika and garam masala. The result is a deeply savory, slightly sweet dish that feels both nourishing and indulgent.

Serve this fragrant curry over fluffy basmati rice, then finish with a cool dollop of yogurt and a sprinkle of fresh cilantro. It’s a complete, satisfying meal that comes together quickly-perfect for a weeknight dinner that feels like a special treat.

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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 for 4 servings). Core, deseed and finely dice the bell pepper. Drain and rinse the chickpeas. Finely chop the cilantro.
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, 3/4 cup water (1 1/2 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 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: Love the earthy warmth of garam masala? Add more to taste!) Stir in the chickpeas, coconut milk, stock concentrate, 1/4 cup water and 1/2 teaspoon sugar. (For 4 servings, use 1/3 cup water and 1 teaspoon sugar.) Bring to a simmer, then reduce heat to low; cook until the sauce has thickened, stirring occasionally, 4-5 minutes. If the curry seems too thick, stir in a splash of water. Remove from heat and stir in 1 tablespoon 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 and dollop with yogurt. Garnish with chopped cilantro and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

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

Can I make this curry ahead of time?

Absolutely! The curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Is this recipe vegan?

As written, it includes butter and yogurt. To make it vegan, use coconut oil instead of butter and a plant-based yogurt for topping.