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 bell pepper and onion are simmered in a rich coconut-based sauce infused with aromatic spices like curry powder, garam masala and paprika.

Served over fluffy basmati rice and finished with a cool dollop of yogurt and a sprinkle of fresh cilantro, this dish is pure comfort in a bowl. It’s a soul-satisfying meal that comes together quickly, perfect for a weeknight dinner.

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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 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 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 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, ¼ cup water and ½ teaspoon sugar. (For 4 servings, use ⅓ 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. Dollop with yogurt, garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works well. Adjust the cooking time and water ratio according to the rice variety.

How can I make this curry spicier?

Add a pinch of cayenne pepper or red pepper flakes when you add the other spices. You can also use a spicy curry powder.

Can I substitute the yogurt?

Absolutely. Use plain Greek yogurt, dairy-free yogurt or even a squeeze of lemon juice for tanginess.