Let’s get out of our comfort zone.

Easy Thai Chickpea Curry with Coconut Rice I howsweeteats.com

If you know me, and for all intents and purposes, I do exploit my life on the internet so you essentially DO know me… then you know this is so out of my comfort zone. Not necessarily eating it. I mean, I eat everything. Okay. Almost everything. But making it on my own and sharing it? Weird. Waaaaay out of my realm of normalcy. At least when it comes to my invisible internet friends.

But here’s the thing. I love most curries and anything on Earth made with coconut milk. I’ve been making this delicious chicken curry about twice a month since March. We freaking looove it. It’s so, so good. So simple.

Easy Thai Chickpea Curry with Coconut Rice I howsweeteats.com

So. In the spirit of playing single lady all week I knew that I’d just love to make my own version of this with chickpeas. No chicken. Also, I go through a ton of chickpeas. I mean… a ton. You know beans in general are one of my favorite foods. Yes, obviously right next to bacon, avocado and anything obnoxiously covered in rainbow sprinkles.

Okay, again. Almost anything.

Here’s the other thing. I have been desperate for comfort food. I’m on week three of this freaking ear/sinus Jessica-specific attack and since the world revolves around me, just want to complain, complain, eat mac and cheese and complain some more. I want warm, comforting stuff. BUT! I don’t really feel like turning on my oven. See, we have a very little kitchen, which gains a lovely 10 degrees when the oven is on. Even with the darn AC set at 66 because I’m a freak that loves to live in frigid temperatures. In turn, that oven increases the heat in our entire house and when I get hot? I get miserable. Like, even more complainy that when I’m sick.

Yes. Such a joy!

Easy Thai Chickpea Curry with Coconut Rice I howsweeteats.com

Long story long, I’ve been desperate for something warm and filling without having to turn on my oven. This can be made right on the stovetop in less than 30 minutes. It’s that quick. I just love the flavors so much. If you’re much more familiar with cooking authentic curries, feel free to add in whatever spices or sauces you’d like. This super fast, slightly lazy version works for me and is exactly what I’ve wanted.

In true dramatic fashion, I’m pretty sure this is the only thing I’m going to eat for the rest of my life.

Easy Thai Chickpea Curry with Coconut Rice I howsweeteats.com


Easy Chickpea Curry with Coconut Rice

Yield: serves 2 to 4

Total Time: 30 minutes


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 + 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


coconut rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe's - all brands may have different cook times. Adjust the liquid and cook time according to your directions.)

chickpea curry
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.

Serve immediately with the coconut rice!

[inspired by + adapted from eat live run]

Easy Thai Chickpea Curry with Coconut Rice I howsweeteats.com

P.S. I eat this rice in everything. On everything. With everything.

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174 Responses to “Easy Thai Chickpea Curry with Coconut Rice.”

  1. #
    Jennifer @ Peanut Butter and Peppers — July 25, 2013 @ 6:52 am

    Looks really good, but i have to say I am not a curry fan! :( I know it’s a curry dish, but I think I would skip that spice, but the rest of it sounds friggen amazing! Love the chickpeas and the coconut rice. Oh man!!! I haven’t had coconut rice in forever!!


    • Alison — July 25th, 2013 @ 9:45 am

      Red curry paste doesn’t taste anything like yellow curry powder – that’s probably the kind you’ve had before and didn’t like. Try it!


      • Jessica — July 25th, 2013 @ 10:14 am

        i kind of agree with this – i used to think i hated curries but then tried a dish like this and fell in love a few years ago. now i like all curries! i know that it’s definitely a love or hate type of thing, but if you haven’t tried it this way, it may be worth it!

  2. #
    Averie @ Averie Cooks — July 25, 2013 @ 6:56 am

    The jasmine rice, the coconut milk, the chickpeas – this is heavenly! And that it’s ready in 30 mins, hearty but no oven, mmmm, this is perfect. Sorry to hear your sinus/ear situation is still bothering you. I can imagine this felt so good to you. I would love this anytime but especially when under the weather. Feel better!


  3. #
    Kim @ Hungry Healthy Girl — July 25, 2013 @ 6:56 am

    Looks like a very tasty meal and one that I wouldn’t normally make. Love the combo of chickpeas and rice for a vegetarian meal!


  4. #
    Sarah — July 25, 2013 @ 7:00 am

    Yum – creamy light coconutty curries are among my favorite easy dinners. Delicious!


  5. #
    Holly @ EatGreatBEGreat — July 25, 2013 @ 7:11 am

    I love curry! This dish sounds amazing and I’m sure it’s filled with tons of flavor!


  6. #
    Angela @ Eat Spin Run Repeat — July 25, 2013 @ 7:17 am

    Holy yum. This looks great Jess! So sorry to hear you’re still sick. When I have sinus issues, I like to eat spicier foods like curries with plenty of curry paste, ginger and garlic. Strong and not so friendly for your breath, but they definitely do a good job of clearing the sinuses!


  7. #
    Kerrie — July 25, 2013 @ 7:27 am

    Just what I was looking for! Wondering, though, about the garlic. You mention 2 cloves minced and then 1/2 tsp. grated. Is this right? Or, is the grated meant to be ginger? Can’t wait to try this!


    • Jessica — July 25th, 2013 @ 7:29 am

      oops yep – it’s ginger. fixed, thanks!


  8. #
    sally @ sallys baking addiction — July 25, 2013 @ 7:30 am

    I hope you feel better, Jessica! And this is such a wonderful comfort food! My fiance loves to keep the apartment VERY cold and then our oven turns our kitchen, which is the size of a closet, about 10 degrees warmer too. All different temperature up in here all the time. But anyway, I love this chickpea curry! I go through chickpeas likes it’s my job. I feel like I make hummus everyday.


  9. #
    Sommer @ ASpicyPerspective — July 25, 2013 @ 7:35 am

    Yum! Easy and delicious are two of my favorite things! Great recipe, Jess! :)


  10. #
    Lauren @ The Highlands Life — July 25, 2013 @ 8:08 am

    My husband loves curry! I need to make this for him soon. Especially since we just got a rice cooker. We need a good excuse to put it to use.


  11. #
    Belinda @themoonblushbaker — July 25, 2013 @ 8:10 am

    I am in love! I am so glad you have dabbed into the Asian curries. They are always my survivor for unexpected guest. Coconut, chilli and chickpeas? Give me a cold beer and a coach for an awesome friday night in.


  12. #
    Katrina @ Warm Vanilla Sugar — July 25, 2013 @ 8:17 am

    Mmm I’m all about comfort food and curry is my comfort! Love!


  13. #
    Ashley — July 25, 2013 @ 8:28 am

    Ahhhh! It’s been so long since I’ve made a curry dish because out of nowhere Chris decided he doesn’t really like it. Still likes Indian food but not curry. Weird-o. I always love making dishes like this and especially with coconut rice. Currently craving curry and all my spices are packed.


  14. #
    Bev @ Bev Cooks — July 25, 2013 @ 8:31 am

    Oh hail you know I’m up all in this one.


  15. #
    Jamie @lifelovelemons — July 25, 2013 @ 8:32 am

    Ohhh how pretty! This sounds amazing… I love cooking up exotic foods!


  16. #
    Tieghan — July 25, 2013 @ 8:38 am

    All over this!! Oh and yes, I eat rice with EVERYTHING. No, I am being totally serious. My mom is a rice freak and we have it as a side pretty much every single night. No joke. I actually have a very similar recipe that I make all the time just like this that I adapted from Jenna too. So darn good. I wish I could use chickpeas, but it has to be chicken. My family hates beans. It’s awful. Especially since I love them!


  17. #
    Kate Woods — July 25, 2013 @ 8:38 am

    This looks awesome, can’t wait to try it! What do you think about adding sweet potatoes to this, could I do that?


    • Jessica — July 25th, 2013 @ 9:30 am



  18. #
    Tracy | Peanut Butter And Onion — July 25, 2013 @ 8:53 am

    Curry is sooo awesome, thanks for sharing


  19. #
    bridget {bake at 350} — July 25, 2013 @ 9:33 am

    Love chickpeas, love coconut milk. Cannot wait to try this!!!


  20. #
    Katie @ Veggie and the Beast — July 25, 2013 @ 9:37 am

    I’m obsessed with curry, and have tried (unsuccessfully) many times to make it at home. I love the simplicity of this recipe – I’ll have to give it a try!

    I also go through chickpeas like it’s my job. You can put that shit in everything. :)


  21. #
    Wendy @ All Kinds of Miles — July 25, 2013 @ 9:48 am

    This looks delicious! Do you use any particular brand of chickpeas? I’m sure the lower sodium/organic ones are probably better, but they taste so bland to me. Also, why do boys think they have to have meat at every meal?!


    • Jessica — July 25th, 2013 @ 10:14 am

      since i go through so many i have actually just been making my own from dried beans. i love it and can season them however i want. if i do buy canned, i usually do go for the low-sodium ones – i still rinse the heck out of them though and then really season the dishes so i don’t notice any blandness. and agree… boys! ugh.


      • Stephanie — July 25th, 2013 @ 12:36 pm

        can you do a post on how you make/store/freeze beans? i have 3 bags of beans in my pantry but just never get around to cooking them and always just go for the cans.

  22. #
    Ashley Bee (Quarter Life Crisis Cuisine) — July 25, 2013 @ 10:03 am

    Ohh this would be perfect this week… Massachusetts’ heat wave broke, but now it feels like fall! I need a warm, spicy meal STAT.


  23. #
    Melissa — July 25, 2013 @ 10:07 am

    I absolutely LOVE meals like these! So savory and delicious, plus, it’s vegetarian!


  24. #
    Tanvee — July 25, 2013 @ 10:10 am

    This looks firggen amazing! It’s only 8:30 am and I WANT IT RIGHT NOW!!! I guess we know what’s for dinner :)

    Feel better!


  25. #
    Jess @ The Dreaming Foodie — July 25, 2013 @ 10:22 am

    I’ve been looking for a super simple curry meal. This looks perfect, thanks!


  26. #
    Marcie @ Flavor the Moments — July 25, 2013 @ 10:23 am

    I actually love dishes like this because they’re easy and they have so much flavor. Coconut milk is high on my list of favorite ingredients because it just makes almost everything better. Here’s to coming out of your comfort zone – this dish is terrific!


  27. #
    Christine Szalay-Kudra — July 25, 2013 @ 10:32 am

    I might get this one but getting it past the guys with no meat would be a stretch. Sorry I’ll have to try the chicken version in my home my guys hear veggie only and run for the door and the nearest Chinese restaurant and boneless spare ribs. I personally will have to find a day when there out to try it for myself though.



  28. #
    betty — July 25, 2013 @ 10:36 am

    um, we’re the same person. because i grew up in a family that kept the a/c on like 55.. and i still love it. i want my house to be cold so i can snuggle on the couh with a blanket at night. i also am a miserable person no one wants to be around when i’m hot. anddddd i’ve had a cold/ear infection for 3 weeks. twins!


  29. #
    Monica — July 25, 2013 @ 10:46 am

    This looks sensational. I am really swooning over that coconut jasmine rice!!


  30. #
    Annie @ Annie's City Kitchen — July 25, 2013 @ 11:00 am

    It wasn’t until I was about 23 that I even tried a curry or anything remotely like an Indian dish and I couldn’t believe I was missing out my whole life. So satisfying and delicious. My boyfriends thinks he doesn’t like Indian food but I’m on a mission to prove him wrong.


  31. #
    Samantha @FerraroKitchen — July 25, 2013 @ 11:22 am

    This is my kinda food. LOVE curries and love throwing things like this together…easy and comforting!


  32. #
    naomi — July 25, 2013 @ 11:27 am

    Curry is my comfort zone!! LOVE.


  33. #
    katie — July 25, 2013 @ 11:37 am

    Oh Yumminess!!!! I LOVE chickpeas and curries but usually make falafel with the chickpeas and put meat in my curries. Will have to make this for sure! Do you feel the need to get the skin off the chickpeas before adding them to the dish?


    • Jessica — July 25th, 2013 @ 11:42 am

      i don’t, but you totally can – i think it’s based on personal preference!


  34. #
    steph@stephsbitebybite — July 25, 2013 @ 11:51 am

    I need to make this so I feel like I’m on a vacation. Just close my eyes and shovel in the rice!


  35. #
    Julia — July 25, 2013 @ 12:01 pm

    Thank you for sharing this wonderful recipe! I love chickpeas but I never really tried anything special with them. This might be just the recipe for that!


  36. #
    Robyn Stone | Add a Pinch — July 25, 2013 @ 12:15 pm

    Yum – awesome – want some!!!


  37. #
    Marta @ petiteraisin.ca — July 25, 2013 @ 12:37 pm

    I have a problem here, you make me want to eat my computer on a daily basis. I love curry…and I’m not gluten intolerant, but I try to be gluten free for other issues. Great recipe!



  38. #
    Melinda — July 25, 2013 @ 12:58 pm

    Can I ask where you got your red curry paste? I just got back from Trader Joe’s and couldn’t find it… but I probably didn’t look in the right place!


    • Jessica — July 25th, 2013 @ 1:31 pm

      i get mine at my local grocery store in the worldwide food section. it’s by thai kitchen!


      • Melinda — July 25th, 2013 @ 2:42 pm

        Thanks!! Totally whipping up a batch of this for lunches next week :)

  39. #
    vanessa — July 25, 2013 @ 1:30 pm

    this is traditionally called “Chana masala” and I LOVE it. It’s so delicious. I sometimes add cauliflower or potatoes or red peppers, whatever I feel like throwing in there. I never thought to pair it with coconut rice. why!?!? I must make this, thank you for reminding me of the recipe! Looks amazing!


    • Jessica — July 25th, 2013 @ 1:32 pm

      ah! really?? i thought chana masala had tomatoes in it which is why i was hesitant to call it that!


      • Katie — August 14th, 2013 @ 7:06 pm

        You’re right, chana masala is an Indian dish. This is a Thai curry with chick peas. :)

  40. #
    Melissa @ Treats With a Twist — July 25, 2013 @ 1:43 pm

    I absolutely LOVE curry! When my fiance and I are in desperate need of comfort food, I break out the curry (I’m sure his heart sinks a little that I didn’t whip out the mac & cheese). And I love that you used chickpeas (yes, I use chicken…or shrimp…or both…) bc having a vegetarian swap is so nice sometimes!


  41. #
    Eileen — July 25, 2013 @ 2:06 pm

    ALL THE COCONUT! Yay! This curry sounds delicious and comforting–definitely right up my alley.


  42. #
    Larry — July 25, 2013 @ 2:24 pm

    Holy CRAP this looks good. I loooooooooove curry! And I LOVE GARBANZO BEANS! (Yes, I have to call them garbanzo beans and not chickpeas) I wanna bury my face in this plate. Ugh.


  43. #
    Katie @ Blonde Ambition — July 25, 2013 @ 2:40 pm

    “Long story long”….. story of my life.

    Curry is surprisingly simple to make at home and so comforting! Thanks to these fab pictures, I am now craving it.. and it’s 99 degrees outside. Ugh.


  44. #
    Maria Tadic — July 25, 2013 @ 3:44 pm

    OMG – this looks so good! I love saucy curries with rice. so yummy!!! I love the idea of the no meat – obviously! I can’t wait to try this – it can’t get any easier!


  45. #
    Alyssa — July 25, 2013 @ 3:56 pm

    I hate curries, but my boyfriend LOOOVES them and we often disagree over whether or not they are allowed in the house (that smell – ugh!!). But this sounds like a pretty tame one that I might be able to tolerate… all the coconut definitely sounds good!! I’m thinking this might be one curry we can share in together. ;o)


  46. #
    Pauline — July 25, 2013 @ 4:51 pm

    It’s such a nice variation to regular curry, I will def try this


  47. #
    Laura (Blogging Over Thyme) — July 25, 2013 @ 5:04 pm

    I LOVE curries! I make a really simple chickpea curry, but need a change in return (ie. flavor) so I’m totally going to start rotating this one and mine. Coconut milk is amazing, period.

    Also–I am in love with the plate and photos in this post! Just wanted to put that out there :)


    • Jessica — July 25th, 2013 @ 5:21 pm

      thanks girl!


  48. #
    Des @ Life's Ambrosia — July 25, 2013 @ 5:10 pm

    hah! I had to laugh at the fact that you get whiny when you’re hot. I do the same thing! When the temp gets above 80 outside I’d rather be in. I’m weird. I blame growing up in the Pacific Northwest. PS LOVE this curry!


  49. #
    Valerie — July 25, 2013 @ 5:18 pm

    I love the way you write your articles – i feel like it’s a conversation reading your sarcastic quips about your delicious recipes, Keep “em coming, will have to try this at home!


    • Jessica — July 25th, 2013 @ 5:21 pm



  50. #
    Archana — July 25, 2013 @ 5:21 pm

    This looks awesome. I’m going to try this Thai version (I eat a lot of the Indian versions for obvious reasons ).
    A bit of weird advice, don’t raise an eyebrow but put a few drops of coconut oil in our ears to clear up the infection. Works wonders on kids. I used it for my son when he was an infant and used to get a few of those. Ignore if its too weird!


    • Jessica — July 25th, 2013 @ 5:22 pm

      for real? i will try it! i love coconut oil and use it for tons of stuff. i will definitely keep this in mind. thank you!



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