Easy Chickpea Curry with Coconut Milk + Authentic Basmati Rice

Easy Chickpea Curry with Coconut Milk + Authentic Basmati Rice

Don’t let this classic Indian recipe intimidate you, it’s one of the easiest curries to make! I love to throw this easy chickpea curry with coconut milk and authentic Basmati rice together on a weeknight. This dish goes great with a side of toasted naan bread as well.

This is a great recipe for your next meatless Monday dinner. The Basmati rice really gives it an authentic taste and did I mention it is a quick and easy recipe?

Is this an authentic Indian recipe?

This recipe is similar to Chana Masala and is inspired by authentic Indian cooking. If you really want this recipe to be closer to authentic Indian cooking, I highly recommend using Madras style curry powder.

Do I have to make the rice with this recipe?

No, you don’t. You can also make brown rice, cauliflower rice, or just serve with naan bread.

What you need for this recipe

I love this recipe because I usually have most of these items already. All you need to do is hit your pantry up! It’s also a great recipe to keep on hand if you ever do a pantry challenge.

For the curry, you’ll need:

  • Coconut oil
  • Yellow onion
  • Canned chickpeas
  • Canned of coconut milk
  • Garlic
  • Curry powder (I recommend Madras curry powder)
  • Cumin
  • Ginger
  • Honey
  • Salt and pepper
  • Ghee butter (optional)

The yellow onion in this recipe really gives a nice flavor to the chickpeas. I also recommend using Madras curry powder if you can find it, it is much higher quality and more authentic than other curry powders.

For the Basmati rice, you’ll need:

  • Coconut oil or ghee butter
  • Bay leaf
  • Cinnamon stick
  • Basmati rice
  • Water

How to make this recipe

To make this recipe, first gather all the ingredients.

  • 2 tablespoons of coconut oil
  • 1 yellow onion finely diced
  • 1 can of chickpeas (15 ounces)
  • 1 can of coconut milk (13.5 ounces)
  • 1 minced clove of garlic
  • 3 to 4 teaspoons of curry powder (I recommend Madras curry powder)
  • ½ teaspoon of cumin
  • ½ teaspoon of ginger
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Optional ghee butter

In a large pot or a dutch oven, add coconut oil, ghee (optional), onions and garlic and cook for about ten minutes or until onions are soft. Drain the chickpeas and turn to a low head setting. Add the chickpeas to the onions and garlic along with spices and honey. Add coconut milk and let simmer. Add more curry, salt and pepper to your taste.

Simmer for thirty minutes to an hour on low heat, stirring occasionally.

Next for the rice, gather your ingredients.

  • Coconut oil or ghee butter
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 cup of Basmati rice
  • 2 cups of water

Soak your rice and then drain. Heat the coconut oil or ghee in a large pot and add the basmati rice. Stir the rice around with the bay leaf and cinnamon stick before adding one cup of water. Bring to a boil and then let simmer until rice is tender, adding more water if necessary.

Easy Chickpea Curry with Coconut Milk + Authentic Basmati Rice

This recipe is similar to Chana Masala and is inspired by authentic Indian cooking. It is quick to make and easily made from pantry items.
Course Main Course
Cuisine Indian
Keyword Easy chickpea curry with coconut milk
Servings 4 people
Author Two Pink Peonies

Equipment

  • Large pot or dutch oven

Ingredients

For the chickpea curry with coconut milk

  • 2 tbsp coconut oil
  • 1 yellow onion finely diced
  • 1 can chickpeas about 15 ounces
  • 1 can coconut milk about 13.5 ounces
  • 2 tbsp minced garlic
  • 1 tbsp curry powder I recommend Madras curry powder
  • 1/2 tsp cumin
  • 1/2 tsp ground ginger
  • 1 tsp honey
  • salt and pepper to taste
  • ghee butter optional

For the Basmati Rice

  • coconut oil or ghee butter
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 cup basmati rice
  • 2 cups water

Instructions

For the Chickpea Curry

  • In a large pot or a dutch oven, add coconut oil, ghee (optional), onions and garlic and cook for about ten minutes or until onions are soft.
  • Drain the chickpeas and turn to a low head setting. Add the chickpeas to the onions and garlic along with spices and honey.
  • Add coconut milk and let simmer. Add more curry, salt and pepper to your taste.
  • Simmer for thirty minutes to an hour on low heat, stirring occasionally.

Basmati Rice

  • Soak your rice and then drain. Heat the coconut oil or ghee in a large pot and add the basmati rice.
  • Stir the rice around with the bay leaf and cinnamon stick before adding one cup of water.
  • Bring to a boil and then let simmer until rice is tender, adding more water if necessary.

I hope you enjoyed this easy chickpea curry recipe. If you need even more recipes, be sure to check out our Take a Recipe and Leave a Recipe group on Facebook!

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Easy Chickpea Curry with Basmati rice

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