Creamy Coconut Chickpea Curry with Fenugreek Rice

This creamy coconut chickpea curry with golden fenugreek rice is the ultimate weeknight comfort food. The velvety curry, infused with garam masala and curry powder, pairs perfectly with fragrant fenugreek rice. Sweet bell pepper adds a delightful crunch, while a dollop of yogurt and fresh cilantro bring brightness to every bite.

Ready in just 30 minutes, this vegetarian dish is packed with protein and flavor. It’s a simple yet satisfying dinner that will transport your taste buds to South Asia. Serve it as a hearty main course that everyone will love.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon FenugreekView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place fenugreek in a small microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until slightly darkened, about 1 minute. Set aside.
2. Wash and dry produce. Halve, peel and cut onion into ¼-inch-thick wedges. Core, deseed and slice bell pepper into ¼-inch-thick pieces. Drain and rinse chickpeas. Finely chop cilantro.
3. Drain fenugreek. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add drained fenugreek and half the curry powder; cook, stirring constantly, until fragrant, about 30 seconds. Add rice, 1¼ cups water (2¼ cups for 4 servings) and a big 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.
4. While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, 3-5 minutes. Stir in tomato paste, half the garam masala (all for 4 servings) and remaining curry powder until fragrant, about 1 minute. Tip: Add more garam masala if you love its earthy warmth.
5. Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water and ½ teaspoon sugar (⅓ cup water and 1 teaspoon sugar for 4 servings). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. Tip: If curry seems too thick, stir in a splash of water. Remove from heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season generously with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer cooking time, about 40-45 minutes.

How can I make this dish vegan?

Substitute the butter with coconut oil or a vegan butter alternative and use a plant-based yogurt for the topping.

Can I freeze leftovers?

Yes, the curry freezes well. Store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.