Chickpea Curry with Coconut Rice Recipe

There’s something truly magical about creating a meal that brings the whole family together. Our Chickpea Curry with Coconut Rice Recipe is one of those dishes that not only fills the kitchen with an inviting aroma but also sparks joy and connection around the dinner table. This recipe is special because it combines the hearty, protein-rich chickpeas with the subtle sweetness and creamy texture of coconut rice. Perfect for a cozy dinner or a weekend gathering, this dish is a testament to the beauty of simple yet flavorful food. At Zynahz, we cherish the moments of bonding over delicious meals, and this recipe is a wonderful way to celebrate those moments.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 cup basmati rice
• 1 cup coconut milk
• 1 cup water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the ground cumin, ground coriander, turmeric powder, and red chili powder. Stir to coat the onions and release the spices’ aromas.
5. Add the chickpeas and diced tomatoes (with their juices) to the skillet. Pour in the vegetable broth and stir to combine. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and cook for approximately 15 minutes, allowing the flavors to meld together and thicken slightly.
7. Once the curry is done, taste and adjust the seasoning if needed. Serve the chickpea curry over the fluffy coconut rice, garnished with freshly chopped cilantro.

Helpful Tips

• If you prefer a thicker curry, simply simmer the sauce longer until it reaches your desired consistency.
• Add a squeeze of fresh lime juice before serving for a bright and zesty flavor twist.
• This recipe is easily adaptable; feel free to add your favorite vegetables like spinach, bell peppers, or sweet potatoes for extra nutrition and variety.

Storage Instructions

Store leftover chickpea curry and coconut rice in separate airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

Ingredient Substitutions

• Substitute basmati rice with jasmine rice or any other long-grain rice.
• Use light coconut milk for a lower calorie option without sacrificing too much flavor.

Pairings

This dish pairs wonderfully with a simple cucumber and yogurt salad, naan bread, or a refreshing mint lemonade to balance the rich flavors.

At Zynahz, we believe that cooking should be a joyful and creative experience that brings people together. We hope this Chickpea Curry with Coconut Rice Recipe inspires you to gather your loved ones and create cherished memories around the table. We’d love to see your creations – don’t forget to share your results with us on social media and tag Zynahz. Feel free to spread the love by sharing this recipe with friends and family. For more delicious recipes and culinary inspiration, explore our website, follow us on social media, and sign up for our newsletter. Let’s make cooking a delightful adventure!