Print

Creamy Vegan Chickpea Curry Recipe with Coconut Milk and Basmati Rice

creamy vegan chickpea curry - featured image
Print Recipe

A quick and easy creamy vegan chickpea curry made with coconut milk and served with fluffy basmati rice. This comforting dish is perfect for busy weeknights and packed with bold flavors.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1 cup (185 g) uncooked basmati rice
  • 2 tablespoons (30 ml) vegetable oil (canola or sunflower)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons (30 g) tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1 cup (240 ml) low-sodium vegetable broth
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Rinse 1 cup basmati rice under cold water until water runs clear. Drain well.
  2. In a medium saucepan, add rice and 1 1/2 cups water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Turn off heat and let stand covered for 5 minutes. Fluff with a fork before serving. (Optional: Toast rice in dry pan for 2 minutes before boiling to deepen flavor.)
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent and slightly golden.
  4. Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant but not browned.
  5. Stir in cumin, coriander, turmeric, and chili powder. Toast spices with aromatics for about 30 seconds to release their oils, stirring constantly to avoid burning.
  6. Mix in tomato paste and stir for 1 minute.
  7. Pour in vegetable broth and coconut milk. Stir well to combine.
  8. Add drained chickpeas, salt, and pepper to taste. Bring to a gentle simmer. Reduce heat and cook uncovered for 15-20 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
  9. Stir in garam masala and fresh lemon juice right before serving. Adjust salt and spice levels if needed.
  10. Sprinkle chopped cilantro over the curry and serve hot alongside the fluffy basmati rice.

Notes

Toast spices carefully to avoid bitterness and unlock their full aroma. Use full-fat coconut milk for a silky texture or light coconut milk for a lighter curry. Rinsing basmati rice is essential for fluffy grains. If curry is too thick, add water or broth; if too thin, simmer longer to reduce. Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: vegan chickpea curry, creamy chickpea curry, coconut milk curry, basmati rice, easy vegan dinner, plant-based curry

Find it online: https://magnetmeal.com/creamy-vegan-chickpea-curry-recipe-with-coconut-milk-and-basmati-rice-easy-and-delicious/