Coconut Curry Chickpeas with Brown Rice Recipe

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: All Seasons
Description

A creamy, fragrant, and budget-friendly vegetarian one-pot curry: tender chickpeas simmered in coconut milk with warming spices and bright lime, served over nutty brown rice. Easy to make, meal-prep friendly, and perfect for weeknight dinners or packing for lunch. (SEO: coconut chickpea curry, easy vegetarian curry, healthy brown rice recipe)

Ingredients
    For the Brown Rice
  • 1.5 cup (300 g) brown long-grain rice, rinsed until water runs clear
  • 3 cup (720 ml) water or low-sodium vegetable stock
  • 0.5 tsp salt (adjust to taste)
  • 1 tsp neutral oil (to help separate grains)
    • For the Coconut Chickpea Curry (main)
  • 2 tbsp neutral oil (vegetable, canola, or light olive oil)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 garlic cloves, minced (about 1 tbsp)
  • 1 tbsp fresh ginger, grated
  • 1 green chili, finely chopped (optional — remove seeds for milder)
  • 2 tsp curry powder (or a blend you like)
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp turmeric powder
  • 0.25–0.5 tsp cayenne or red chili powder (optional — adjust to heat preference)
  • 1 can (400 g / 14 oz) chopped tomatoes or 2 medium fresh tomatoes, finely chopped
  • 2 cans (2 × 400 g / 14 oz) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 1 can (400 ml) full-fat coconut milk (shake before opening)
  • 1 cup (240 ml) low-sodium vegetable stock or water (add more if needed for desired consistency)
  • 1 tsp salt, plus extra to taste
  • 1 tbsp brown sugar or maple syrup (balances acidity — optional)
  • 1 tsp garam masala (stirred in at the end)
  • 3 handfuls (≈150 g) fresh baby spinach or handfuls of chopped kale (optional but recommended)
  • Juice of 1 lime (about 2 tbsp)
  • 3 tbsp fresh cilantro (coriander)
    • Optional Toppings & Add-ins
  • 1 small cucumber, sliced, or quick cucumber raita for cooling contrast
  • 2 tbsp toasted coconut flakes
  • 2 tbsp roasted peanuts or cashews, chopped
  • Plain yogurt or dairy-free yogurt (for serving)
  • Chili flakes or extra lime wedges
Instructions
    Cook the brown rice — predictable, fluffy grains
  1. 1
    In a medium saucepan, add the rinsed brown rice, 3 cups water (or stock), 0.5 tsp salt, and 1 tsp oil. Bring to a gentle boil over medium-high heat (pan surface roughly 180 °C). Once boiling, reduce heat to low, cover tightly, and simmer for 35–40 minutes until the water is absorbed and the rice is tender. Turn off heat and let rest, covered, for 5 minutes before fluffing with a fork. If you prefer stove timing variations, check package instructions—brown rice varieties vary.
    2. Prepare aromatics and spices — build the flavor base
  2. 2
    While the rice starts, heat 2 tbsp oil in a large, deep skillet or heavy saucepan over medium heat (~160–170 °C pan surface). Add the chopped onion and sauté for 5–7 minutes until soft and translucent, stirring occasionally. Add the minced garlic, grated ginger, and chopped green chili; cook 30–45 seconds until fragrant.
    3. Bloom the spices — unlock aroma and depth
  3. 3
    Add curry powder, ground cumin, ground coriander, turmeric, and cayenne (if using) to the aromatics. Stir continuously for 30–60 seconds; the spices should smell fragrant but not burn. Toasting the spices in oil releases their essential oils and deepens the curry’s flavor.
    4. Add tomatoes and simmer to form a curry base
  4. 4
    Pour in the canned chopped tomatoes (or fresh tomatoes). Stir and cook for 4–6 minutes until the mixture thickens slightly and the raw tomato smell subsides. If the pan becomes too dry, add a splash of stock.
    5. Add chickpeas, coconut milk, and stock — simmer gently
  5. 5
    Add the drained chickpeas, the full can of coconut milk, and 1 cup vegetable stock. Stir to combine and bring the mixture to a low simmer (aim for ~90–95 °C). Reduce heat to low, cover partially, and simmer gently for 12–15 minutes so the chickpeas absorb the flavors and the sauce slightly reduces. Stir occasionally and taste for seasoning midway.
    6. Finish with greens, seasoning, and brightness
  6. 6
    Stir in the brown sugar or maple syrup if the tomatoes taste too acidic, then season with 1 tsp salt (add more to taste). Fold in the fresh spinach or kale and let it wilt for 1–2 minutes. Remove the pan from heat and stir in the garam masala and lime juice to brighten the curry. Adjust salt, heat, or acidity as needed.
    7. Plate and garnish — compose the dish
  7. 7
    Fluff the rested brown rice and divide between bowls or plates. Spoon a generous portion of the coconut chickpea curry over the rice. Garnish with chopped cilantro, toasted coconut flakes or chopped nuts if using, and an extra lime wedge on the side. Serve with cucumber slices or a dollop of plain yogurt for cooling contrast.
    8. Meal-prep & storage guidance (quick action)
  8. 8
    Allow leftovers to cool to room temperature before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or stock and reheat gently on the stovetop to loosen the sauce; avoid high heat to prevent coconut milk separation.
Note

Vegan & allergy notes: This recipe is vegan as written. For nut allergies, skip toasted nuts as a garnish. Coconut milk is naturally dairy-free.
Canned vs. cooked chickpeas: Canned chickpeas are convenient—use two 400 g cans drained and rinsed. If using dry chickpeas, soak overnight and cook until tender; that’s about 2–3 cups cooked.
Coconut milk choices: Full-fat coconut milk gives the creamiest texture; light coconut milk reduces calories but thins the sauce — add an extra 1⁄4 cup stock if using light.
Consistency control: For a thicker curry, simmer uncovered for a few extra minutes. For a saucier curry, add up to 1⁄2 cup more stock.
Spice control: Reduce or omit cayenne for kid-friendly mild curry; add chopped fresh green chilies or extra cayenne for more heat.
Make it a one-pot meal: Cook rice separately as instructed for best texture. To make a genuine one-pot layered dish, par-cook rice and finish in a large pot with the curry — but results differ from separately cooked rice.
Freezing: Freeze the curry (without rice) in portioned containers for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop. Brown rice freezes well but sometimes becomes chewier; refresh with a sprinkle of water when reheating.

Keywords: easy, budget-friendly, healthy, meal-prep
Read it online: https://petitepanini.com/recipe/coconut-curry-chickpeas-with-brown-rice-recipe/