Let's Talk Vegan

Creamy Coconut Chickpea Curry with Brown Rice

Protein-packed chickpeas are simmered in a curry tomato-coconut base, then served over a bed of brown rice. This recipe is full of flavour & budget-friendly.

Curry powder is made, unsurprisingly, from the curry leaf found in India. What is surprising though, is what the curry tree looks like, which is very tropical looking.

But curry powder/paste isn't just made from the curry leaves, it also has spices such as:

  • turmeric, coriander seeds, cumin seeds, dried chillies, black pepper, fenugreek seeds, curry leaves, mustard seeds, cinnamon, cardamom, cloves, nutmeg, pepper, and bay leaves.

Given this long list of spices, it's definitely easier to buy it premade.

Bowl of coconut chickpea curry over rice

Cook the Veggies

Cook the 1 cup of brown rice according to the package.

While the rice is cooking, add the olive oil and garlic to a saucepan and cook over medium heat. Let cook for 1 minute, then add the onions. Cook these for about 5-10 minutes, or until the onions start to soften and become transparent.

Pan of sauted onions

Curry Sauce that Warms the Soul

Next, mix in the curry paste and coconut milk. Stir until the curry paste dissolves into the coconut milk, making a nice orange-like sauce.

At this point, taste your sauce to see if it meets your desired curry taste, add more if needed.

The next addition to this sauce is the chickpeas. Add them along with the soy sauce, then cook over medium heat for an additional 5 minutes

To thicken, bring the curry sauce to a light boil, then reduce heat to simmer

Pan of chickpea curry sauce

Home stretch

Stir in the crushed tomatoes and basil, then let simmer for 5 minutes.

Pan of chickpea curry with tomatoes and basil

~Time to Eat~

Fluff the rice with a fork, then plate desired amount and top with a big scoop of curry sauce.

If you have leftovers, just know that you have hit the jackpot! This recipe taste just as good when you first make it as it does when you reheat it the next day. #winning

Bowl of chickpea curry over brown rice

Creamy Coconut Chickpea Curry with Brown Rice

Protein-packed chickpeas are simmered in a curry tomato-coconut base, then served over a bed of brown rice. This recipe is full of flavour & budget-friendly.
Course
Prep Time
5 Minutes
Cook Time
40 Minutes
Servings
4 People
INGREDIENTSINSTRUCTIONS
  1. Cook the rice according to the package.
  2. Next, add olive oil and garlic to a saucepan over medium heat. Let cook for 1 minute, then add the onions. Cook for about 5-10 minutes, or until onions start to soften.
  3. Mix in the curry paste and coconut milk. Stir until the curry paste dissolves.
  4. Taste test the sauce at this point to see if you have met your desired curry taste, add more if needed.
  5. Then, add the chickpeas and soy sauce. Cook over medium heat for about 5 minutes.
  6. To thicken, bring the curry sauce to a light boil, then reduce heat to simmer.
  7. Next, stir in the tomatoes and basil. Simmer for additional 5 minutes.
  8. Fluff the rice with a fork. Plate desired amount and top with curry sauce.
 
 
#chickpea#curry#mealprep#protein
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