One-Pan Coconut Curry Chickpea & Rice
One-Pan Coconut Curry Chickpea & Rice is a delightful dish that marries creamy coconut milk with fragrant spices and tender chickpeas. This easy-to-make recipe is perfect for weeknight dinners or impressing guests. Imagine a bowl filled with fluffy rice, vibrant veggies, and a rich curry sauce that transports you to a tropical paradise. With minimal cleanup and maximum flavor, this meal promises to satisfy your cravings while being plant-based and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Indian/Thai
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup jasmine or basmati rice
- 2 cups low-sodium vegetable broth
- 2 tsp curry powder
- 1 cup bell peppers, diced
- 2 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a large pan over medium heat. Sauté onions and garlic until golden brown (about 3-4 minutes).
- Add curry powder and diced bell peppers; cook for an additional 2 minutes.
- Stir in uncooked rice, coconut milk, and vegetable broth until well combined.
- Gently fold in chickpeas, bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20 minutes until rice is cooked.
- Stir in fresh spinach until wilted (about 2 minutes). Finish with lime juice before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added protein, substitute chickpeas with lentils. Feel free to customize the vegetables based on what you have on hand. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.