Creamy Coconut Chickpea Curry
A warming, aromatic Indian-inspired curry that is entirely plant-based and rich in dietary fiber.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Rinse the basmati rice and cook in 2 cups of water (bring to a boil, cover, and simmer on low for 15 minutes). Fluff with a fork.
- 2
Heat 1 tbsp of coconut or olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- 3
Stir in the minced garlic, curry powder, and turmeric. Cook for 1 minute until highly fragrant, stirring constantly to prevent burning.
- 4
Pour in the coconut milk and stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- 5
Add the drained chickpeas to the simmering coconut broth. Reduce heat to medium-low and let simmer for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 6
Add salt and pepper to taste. Portion the cooked basmati rice into 4 containers and ladle the thick chickpea curry over the top.
Plan it in Listahan
Add Creamy Coconut Chickpea Curry to your week, check it against your household's allergens, and build the shopping list automatically.