Go Back
Print

Chickpea Curry Rice Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A flavorful and hearty vegan chickpea curry served over fragrant rice, perfect for a quick and satisfying meal.

Ingredients

Rice

  • 1 tablespoon olive oil
  • 2 cups water or vegetable broth
  • 1 cup long grain rice (jasmine or basmati)

Chickpea Curry

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated ((or 1 tsp ground))
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne (optional) (for heat)
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can full-fat coconut milk
  • ½ cup canned crushed tomatoes or tomato puree
  • 2 cups fresh spinach ((or thawed and drained))
  • 1 tablespoon lime juice

Garnishes

  • to taste Salt and pepper
  • 1 cup long grain rice (jasmine or basmati)
  • 2 cups water or vegetable broth

Garnishes

  • Fresh cilantro Fresh cilantro
  • Lime wedges Lime wedges
  • Red chili flakes Red chili flakes
  • Vegan yogurt or raita Vegan yogurt or raita

Instructions 

  • Rinse rice and cook with turmeric and salt in water or broth for 15 minutes, then steam for 5 minutes. Fluff and set aside.
  • In a skillet, sauté onion in olive oil until soft. Add garlic and ginger, cook 1 minute.
  • Add spices, chickpeas, coconut milk, and tomatoes. Simmer 10–12 minutes until thickened. Stir in spinach, cook 1–2 minutes.
  • Mix lime juice, season with salt and pepper. Serve curry over rice, garnished with cilantro, chili flakes, and lime wedges. Add vegan yogurt or raita on the side.

Notes

Feel free to customize the spice level and garnishes to your taste.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Chickpeas, Curry, Vegan