Let’s step outside our comfort zone.
If you’ve followed me online, you know this one is a little outside my usual territory. Not because I won’t eat it — I eat almost everything — but because making and sharing a curry feels a bit unfamiliar for me. Still, I love curries and anything made with coconut milk, so I had to try my own version.
I’ve been making a red curry chicken recipe regularly and thought a chickpea adaptation would be perfect for a week when I’m flying solo. Beans — especially chickpeas — are a staple for me. They’re hearty, versatile and comforting, and they pair beautifully with rich coconut flavors.
This recipe is all about comfort food that’s quick to make on the stovetop — no oven required, which is great if you don’t want to heat up the whole house. It’s ready in about 30 minutes, and you can adapt the spices to your taste if you prefer a more authentic or complex curry. For me, this slightly lazy, fast version hits the spot and has become a go-to.
In short: warm, filling, fast and satisfying. I may be dramatic, but this might be what I eat for the foreseeable future.
Easy Chickpea Curry with Coconut Rice
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Ingredients
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups light canned coconut milk
- 1/2 cup coconut water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
chickpea curry
- 1 1/2 tablespoons coconut oil
- 2 leeks, cleaned, trimmed and sliced
- 1/2 red pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/3 cup sugar snap peas, cut into thirds
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 cups cooked chickpeas
- 3 tablespoons freshly torn cilantro
Instructions
coconut rice
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Heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir and bring to a boil. Reduce heat to low, cover and cook 15–18 minutes, until the liquid is absorbed. Fluff with a fork and stir in the coconut oil. (Rice varieties differ; adjust liquid and time as needed.)
chickpea curry
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While the rice cooks, heat a large skillet over medium and add the coconut oil. Add the leeks, red pepper, salt and pepper and toss. Cover and cook until slightly softened, about 5 minutes. Stir in the garlic, ginger and red curry paste and cook for about 5 minutes, stirring occasionally. Add the sugar snap peas and the coconut milk. Bring to a boil, then reduce heat to low, cover and simmer 5 minutes. Stir in the chickpeas and cilantro and cook 5 minutes more. Taste and adjust seasoning if needed.
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Serve the curry immediately over the coconut rice.
Notes
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P.S. I eat this coconut rice with everything — it’s that good.