Chickpea Curried Rice

Fragrant coconut curry rice with chickpeas and peas, a one pot budget dinner with big flavor.

• Time: 25 min
• Servings: 4 servings
• Difficulty: Easy

Ingredients

• 1.5 cups basmati rice
• 1 can (15 oz) chickpeas, drained
• 1 onion, diced
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2.5 cups water
• 1 cup frozen peas
• 2 tbsp vegetable oil

Instructions

1. Heat the oil in a pot over medium heat. Cook the onion 4 minutes until soft.
2. Stir in the curry powder and cook 1 minute until fragrant.
3. Add the rice, coconut milk, water, and a teaspoon of salt. Bring to a boil.
4. Cover, reduce to low, and cook 15 minutes.
5. Stir in the chickpeas and peas, cover, and rest 5 minutes off the heat.
6. Fluff with a fork and serve.

Tags: Budget Recipes

More recipes to try

• Hearty Bean Soup
• Rice and Beans
• Crispy Potato Hash

Frequently asked questions

How long does it take to make Chickpea Curried Rice?

Chickpea Curried Rice takes about 25 min from start to finish, which makes it a great fit for busy weeknights.

Can I meal prep Chickpea Curried Rice?

Yes. Cook Chickpea Curried Rice as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

What can I substitute in Chickpea Curried Rice?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.