Easy Chickpea Curry with Coconut Rice
User Reviews
5
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Total Time
30 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Thai
Easy Chickpea Curry with Coconut Rice
Description
The coconut rice is cooked by simmering jasmine rice in a mixture of light coconut milk, coconut water, and salt, then finished with coconut oil for added richness. Meanwhile, the chickpea curry is prepared by sautéing leeks and red peppers in coconut oil alongside garlic, ginger, and red curry paste. Sugar snap peas and full-fat coconut milk are added to create a creamy sauce, which is simmered before stirring in cooked chickpeas and fresh cilantro for brightness.
The resulting curry is rich and gently spiced, complemented by the fragrant and creamy coconut rice. This well-balanced dish can be served as a meat-free main and brings together layered textures from tender vegetables and soft chickpeas.
Ingredients
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups coconut milk light, canned
- 1/2 cup coconut water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
chickpea curry
- 1 1/2 tablespoons coconut oil
- 2 leeks cleaned, trimmed + sliced
- 1/2 red pepper sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic minced, cloves
- 1/2 teaspoon ginger freshly grated
- 2 tablespoons red curry paste
- 1/3 cup sugar snap peas cut into thirds
- 1 coconut milk 14-ounce can, full-fat
- 1 1/2 cups chickpeas cooked
- 3 tablespoons cilantro freshly torn
Instructions
coconut rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
chickpea curry
- While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
- Serve immediately with the coconut rice!
Notes
- Coconut rice can be adjusted with different brands of jasmine rice by modifying liquid and cooking time as needed.
- Use fresh ginger and garlic to enhance curry flavor.
- Red curry paste provides the main spice; adjust quantity to taste.
User Reviews
Overall Rating
5
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