Chickpea and Vegetable Curry with Coconut Rice

A flavorful and healthy chickpea and vegetable curry served with fragrant coconut rice. This recipe is packed with plant-based protein and nutrients, making it a satisfying and wholesome meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

785 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.32/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

2cans (15 oz each)Chickpeas(drained and rinsed)

£1.30

1mediumOnion(chopped)

£0.50

3clovesGarlic(minced)

£0.20

1inchGinger(grated)

£0.35

1mediumRed Bell Pepper(chopped)

£0.80

2mediumCarrots(chopped)

£0.20

5ozSpinach(fresh, or 10 oz frozen)

£1.20

1can (14.5 oz)Diced Tomatoes(undrained)

£0.60

1can (13.5 oz)Coconut Milk(full-fat or light)

£1.00

1cupVegetable Broth

£0.30

2tablespoonsCurry Powder

£0.15

1teaspoonTurmeric

£0.05

1teaspoonCumin

£0.05

1teaspoonCoriander(ground)

£0.05

0.3teaspoonCayenne Pepper(or to taste)

£0.02

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonPepper(or to taste)

£0.80

2tablespoonsOil(coconut or olive oil)

£0.10

1cupRice(long-grain white rice)

£0.30

1cupCoconut Milk

£1.00

0.5cupWater

2tablespoonsFresh Cilantro(chopped, for garnish)

£0.30

Total Cost

£9.28

£2.32 per serving

Instructions

1.
**For the Curry:**
2.
1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3.
2. Add garlic and ginger and cook for 1 minute more, until fragrant.
4.
3. Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
5.
4. Add red bell pepper, carrots, and diced tomatoes. Cook for 5 minutes, stirring occasionally.
6.
5. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the vegetables are tender.
7.
6. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
8.
**For the Coconut Rice:**
9.
1. In a medium saucepan, combine rice, coconut milk, and water.
10.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
11.
3. Fluff rice with a fork.
12.
**To Serve:**
13.
1. Serve the chickpea and vegetable curry over coconut rice. Garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (500g)

785 kcal / 3284 kJ

Carbs

89g

34% of RDA

Fat

42g

60% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

24 g

27% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

Adjust the amount of cayenne pepper to your desired level of spiciness.

For a richer flavor, use full-fat coconut milk.

Add other vegetables such as cauliflower, broccoli, or sweet potatoes.

If you don't have fresh spinach, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess water before adding it to the curry.

The curry tastes even better the next day, so it's a great dish to make ahead of time.

Cooking Equipment

Large pot or Dutch oven

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of cayenne pepper to your desired level of spiciness.

For a richer flavor, use full-fat coconut milk.

Add other vegetables such as cauliflower, broccoli, or sweet potatoes.

If you don't have fresh spinach, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess water before adding it to the curry.

The curry tastes even better the next day, so it's a great dish to make ahead of time.

Chickpea and Vegetable Curry with Coconut Rice

Ingredients

Instructions