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In recent years, plant-based eating has gained immense popularity, with people increasingly turning to vegetarian and vegan diets for health, environmental, and ethical reasons. One standout dish that embodies the essence of plant-based cuisine is Chickpea Curry & Coconut Rice Delight. This recipe not only highlights the nutritional benefits of chickpeas—packed with protein and fiber—but also showcases the creamy richness of coconut milk. Together, they create a delicious, satisfying, and wholesome meal that can be prepared in under 30 minutes, making it perfect for busy weeknights or casual gatherings.

Chickpea Curry with Coconut Rice in 30 Minutes

Discover the delightful flavors of Chickpea Curry & Coconut Rice, a quick and nutritious meal perfect for busy evenings or casual gatherings. This vibrant dish combines protein-packed chickpeas and creamy coconut milk, seasoned with aromatic spices for a satisfying curry. Paired with fluffy coconut rice, it's a wholesome plant-based option that’s easy to make in under 30 minutes. Explore the rich culinary traditions and health benefits behind this heartwarming recipe today!
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Ingredients
  

For the Chickpea Curry:

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1 can (14 oz) diced tomatoes (with juices)

1 can (13.5 oz) coconut milk

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

For the Coconut Rice:

1 cup jasmine rice

1 can (13.5 oz) coconut milk

½ cup water

1 tablespoon sugar

A pinch of salt

Lime wedges for serving (optional)

Instructions
 

Rinse and Prepare Rice: Begin by rinsing the jasmine rice under cold running water. Continue rinsing until the water is clear to remove excess starch, ensuring you’ll have fluffy rice when cooked.

    Cook Coconut Rice: In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, sugar, and a pinch of salt. Set the pan over medium-high heat and bring the mixture to a vigorous boil.

      Simmer Rice: Once boiling, lower the heat to a gentle simmer, cover the pan tightly, and allow it to cook for about 15 minutes. The rice should absorb all the liquid and become tender. Remove from heat and let it sit, covered, for another 5 minutes for optimal texture.

        Prepare the Curry Base: In a large skillet or pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes until the onions turn translucent and aromatic.

          Add Aromatics: Introduce the minced garlic and grated ginger to the onion. Continue cooking for an additional minute, stirring frequently, until the garlic is fragrant but not browned.

            Incorporate Spices: Sprinkle the curry powder, cumin, and turmeric over the sautéed onions. Stir well to coat the mixture and let the spices bloom, cooking for about 1 minute for enhanced flavor.

              Add Chickpeas and Tomatoes: Pour in the diced tomatoes (including their juices) and the rinsed chickpeas. Stir the ingredients together, letting them cook for about 5 minutes so that the flavors can meld beautifully.

                Stir in Coconut Milk: Gradually add the coconut milk into the curry mixture. Stir until everything is well combined and season with salt and pepper to taste. Allow the curry to simmer for an additional 5-7 minutes until it’s heated thoroughly and has thickened slightly.

                  Fluff Rice: While the curry simmers, use a fork to fluff the coconut rice, separating the grains. You can add extra seasoning at this stage if you desire.

                    Serve: Plate a generous serving of coconut rice and top it with the hearty chickpea curry. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness. Enjoy this quick and satisfying meal!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings