Vegan Chickpea & Vegetable Curry with Coconut Rice

A hearty and flavorful vegan curry packed with vegetables and protein-rich chickpeas, served with fluffy coconut rice.

Prep Time

20 minutes

Total Time

55 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.99/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Vegetarian•Vegan•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Hearty•Indulgent

Ingredients

Servings

2tablespoonsCoconut oil

£0.25

1mediumOnion(chopped)

£0.30

4clovesGarlic(minced)

£0.15

1tablespoonGinger(freshly grated)

£0.10

1mediumRed bell pepper(diced)

£0.70

2mediumCarrot(diced)

£0.20

1cupBroccoli florets

£0.80

2cansChickpeas(drained and rinsed)

£1.20

1canDiced tomatoes((14.5 oz))

£0.65

1canCoconut milk(full-fat)

£1.00

0.5cupVegetable broth

£0.20

2tablespoonsCurry powder

£0.15

0.5teaspoonTurmeric powder

£0.05

1teaspoonCumin

£0.05

1teaspoonCoriander

£0.05

1tablespoonSoy sauce (or tamari for gluten-free)

£0.10

1tablespoonLime juice(freshly squeezed)

£0.10

to tasteSalt

£0.01

to tasteBlack pepper

£0.02

1cupBasmati rice

£0.40

1cupCoconut milk

£1.00

1cupWater

for garnishFresh cilantro(chopped)

£0.50

Total Cost

£7.98

£1.99 per serving

Instructions

1.
Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
2.
Add red bell pepper and carrot and cook for another 5 minutes, stirring occasionally.
3.
Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, until fragrant.
4.
Add diced tomatoes, coconut milk, vegetable broth, chickpeas, and broccoli florets. Bring to a simmer, then reduce heat and cook for 20 minutes, or until vegetables are tender.
5.
Stir in soy sauce and lime juice. Season with salt and pepper to taste.
6.
While the curry is simmering, prepare the coconut rice. In a medium saucepan, combine basmati rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked through and liquid is absorbed.
7.
Fluff the rice with a fork.
8.
Serve the curry over coconut rice, garnished with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (550g)

675 kcal / 2824 kJ

Carbs

75g

29% of RDA

Fat

35g

50% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add a pinch of red pepper flakes or a chopped chili pepper to the pot along with the garlic and ginger.

Feel free to add other vegetables you enjoy, such as cauliflower, spinach, or zucchini.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Grilled Pineapple with Coconut Sorbet and Toasted Coconut Flakes

A refreshing and light dessert featuring grilled pineapple's smoky sweetness, creamy coconut sorbet, and crunchy toasted coconut flakes. Pairs perfectly with a hearty Thai or Indian curry.

30 minutes

4 servings

Easy

"The grilled pineapple adds a smoky sweetness that complements the curry's spices, while the coconut sorbet offers a cool, creamy element that echoes the coconut milk in both the curry and the rice. The toasted coconut flakes provide a satisfying crunch and enhance the overall tropical theme, creating a light and refreshing end to a hearty meal."