Hearty Chickpea Curry Served with Rice

Looking for a weeknight dinner that’s hearty, satisfying, and totally plant-based? This chickpea curry with rice checks all the boxes. It's rich in protein and fiber, full of warming spices, and comes together quickly with pantry staples. Whether you're new to vegetarian meals or just want something nourishing without the fuss, this recipe is a keeper.

Why Chickpeas and Coconut Milk Make a Perfect Pair

Chickpeas are more than just a staple in plant-based cooking they're nutritional powerhouses. Packed with about 14.5 grams of protein and 12.5 grams of fiber per cup, they help you feel full while supporting gut health. Coconut milk, meanwhile, adds a creamy texture and depth of flavor, plus it provides medium-chain triglycerides (MCTs), a type of fat that’s easier to digest and may support metabolism.

Here’s How to Make Chickpea Curry with Rice

Ingredients

• 2 cups basmati rice

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• Kosher salt and freshly ground black pepper, to taste

• 2 teaspoons curry powder

• 2 cloves garlic, chopped

• 1 cup vegetable stock

• Two 15-ounce cans chickpeas, drained and rinsed

• One 13.5-ounce can coconut milk

• 1 to 2 tablespoons honey (or maple syrup for vegan option)

• 1 to 2 tablespoons sriracha sauce (adjust to your spice preference)

• Naan bread, for serving

• Chopped fresh cilantro, for garnish

Instructions

1. Cook the rice
   Prepare basmati rice according to the package directions. For extra aroma, you can add a cinnamon stick or a few cardamom pods to the water while it cooks.

2. Sauté the onion
   Heat the vegetable oil in a medium skillet over medium-low heat. Add the chopped onion, season with salt and pepper, and cook for about 10 minutes until the onion is deeply golden and caramelized.

3. Build the flavor
   Stir in the curry powder and garlic. Cook for about 30 seconds until fragrant this releases the essential oils in the spices.

4. Deglaze and simmer
   Pour in the vegetable stock, stirring to scrape up any bits stuck to the pan. Add the chickpeas, coconut milk, honey (or maple syrup), and sriracha. Stir well to combine.

5. Simmer to blend flavors
   Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Taste and adjust the seasoning—add more salt, sweetness, or spice if needed.

6. Serve
   Warm your naan bread and spoon the curry over the cooked rice. Top with a generous sprinkle of chopped cilantro.

Simple Tips to Elevate This Dish

• Want more veggies? Add chopped spinach, bell peppers, or sweet potato to the simmering curry.

• For extra protein, toss in cubed tofu or tempeh.

• Make it meal-prep friendly: this curry tastes even better the next day and reheats beautifully.

Nutritional Bonus

This dish provides a satisfying balance of macronutrients and a healthy dose of iron, potassium, and B-vitamins from the chickpeas and rice. Combined with anti-inflammatory compounds in garlic and curry powder, it's a nourishing choice for any night of the week.

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