Creamy Coconut Chickpea Curry with Basmati Rice

There’s something about a bowl of curry that feels like a warm hug. This vegetarian version is packed with tender chickpeas, sweet bell pepper, and onion, all simmered in a luscious coconut milk sauce infused with curry powder, paprika, and garam masala. Served over fragrant basmati rice and topped with a dollop of yogurt and a sprinkle of cilantro, it’s a complete meal that’s both comforting and satisfying.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this curry comes together in under 30 minutes using simple pantry staples. The creamy coconut base balances the warm spices perfectly, while the rice and yogurt add texture and a cooling finish. Get ready to enjoy a bowl of pure comfort!

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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

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 if serving 4). 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 basmati 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 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: For extra warmth, add more garam masala 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. 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, 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 rice type.

Is this curry spicy?

This curry is mildly spiced from the curry powder and paprika. It is not very hot. For extra heat, add a pinch of cayenne pepper or red pepper flakes along with the spices.

Can I make this curry vegan?

Absolutely! Replace the butter with a plant-based alternative (like coconut oil or vegan butter) and use a dairy-free yogurt for topping. The rest of the ingredients are already vegan.