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. #
    Shawna — July 25, 2013 @ 6:35 pm

    Can’t wait to try this!! And a very late thank you for sharing that thai red curry chicken!! We all love it so much…I’ve made it several times since you posted it. Even my 9 year old adores it. Have you ever tried anything with the green curry paste? I’m curious to try it, but I had never even seen it before I bought the red curry paste for that chicken recipe….just thought I’d ask :)


  2. #
    Christine — July 25, 2013 @ 6:56 pm

    I love this post! I’ve been following you for a while and out of all the blogs I read, your’s is by far my favorite. I love the “ethnic” recipe and would love to see more!!


  3. #
    Marie @ Little Kitchie — July 25, 2013 @ 7:38 pm

    I’ve made that red curry chicken several times too! I would love this veggie curry, and will definitely be trying this on my next “single lady” night!


  4. #
    Sara — July 25, 2013 @ 8:49 pm

    This looks amazing!!! I am obsessed with curry as well…Indian, Thai, you name it…I love it. Just tried for the first time (how is this possible?!) a COCONUT lassi at our local Indian place. O-M-G. Pina colada x 100. Do you know how to re-create it? I googled lassi recipes online and it looks like yogurt, coconut milk and some other stuff. Your recipes are always, always a hit at our house.


  5. #
    Shannon — July 25, 2013 @ 9:28 pm

    Made this tonight and love love love it. Thanks for another fantastic meal!


  6. #
    Alicia greenrabbit — July 25, 2013 @ 9:29 pm

    I think you would make it on a deserted Island ,they usually have a lot of coconuts!!!!!!!!!


  7. #
    Honey What's Cooking — July 25, 2013 @ 10:12 pm

    this looks delicious.. i love the vegetarian twist on it. Yum!


  8. #
    Elena — July 26, 2013 @ 1:43 am

    Yes i also totally like food and hear i find lot of interesting ideas! Thank you!


  9. #
    Kristi — July 26, 2013 @ 5:19 am

    Yum! This looks so good. I love coconut, I’ve never tried making coconut rice though. This is going to be a must.


  10. #
    Ashley @ Wishes and Dishes — July 26, 2013 @ 10:00 am

    Another amazing looking meal. Looks so good!!


  11. #
    Richele — July 26, 2013 @ 5:04 pm

    If anyone asked me my favourite food- i would say something with curry! Yet i have never attempted to cook anything with curry at home :/ SO this looks mighty delicious and i can’t wait to try this recipe- thanks for sharing!


    • Tara Connor — November 13th, 2013 @ 6:53 pm

      It is SUPER easy! Jessica’s recipes are a great place to start!


  12. #
    Dana Ivy — July 26, 2013 @ 8:55 pm

    This looks really good and I secretly wish I was eating it right now and that someone else did the dirty work for me. Any takers??

    Dana Ivy
    http://www.iadorewhatilove.com – Check out my blog!


  13. #
    Joline — July 27, 2013 @ 2:31 pm

    Made this the other day – quite tasty. I added at least double the curry paste and chili sauce when serving (spicy food is my favorite, as you can probably tell). Also added tofu for extra nutrients). Day 2 of eating tasted even better! Will definitely make again.


  14. #
    Jolene (www.everydayfoodie.ca) — July 27, 2013 @ 4:52 pm

    That looks great! I love curries of any kind :-)


  15. #
    Angela — July 28, 2013 @ 2:49 pm

    Made this tonight, while on holiday in Cornwall. It’s delicious and my son has christened it “Cornwall Curry”. He says that I have to make it every time we come. Thank-you!


  16. #
    BYH @ Bless Your Heart — July 28, 2013 @ 7:40 pm

    This sounds fantastic!!


  17. #
    char eats greens — July 29, 2013 @ 4:15 pm

    I could see why you’d want to eat this with everything. I don’t have red curry paste and this saddens me cause I was REALLY hoping to make a good curry with some coconut rice tonight. Well, my friend, this recipe is getting printed and going in the very cover of my make-shift recipe binder to be made next time!


  18. #
    Hannah — July 30, 2013 @ 2:12 am

    Super good and super quick!


  19. #
    Jaime — July 31, 2013 @ 11:49 am

    Hi Jessica! My husband and I enjoyed this great recipe last night :)

    One thing though – I had an weirdly awful time with the rice. It wouldn’t absorb the liquid and was pretty hard almost 40 minutes into cooking. Any ideas why? Does the fact that I’m using coconut milk instead of water make a difference? Should I have soaked the rice first?



    • Julia — February 2nd, 2015 @ 10:13 am

      I’m cooking it now and also having big problems with rice — and times —


  20. #
    Irena S. — August 1, 2013 @ 5:23 am

    I love thai recipes too! They are often so creamy and taste amazing!


  21. #
    Maran — August 8, 2013 @ 3:00 pm

    I am making this tonight but realized I have never had red curry. I do not have a very good tolerance for heat. Will I be crying while eating???


    • Tara Connor — November 13th, 2013 @ 6:56 pm

      It is a little spicy. Jessica’s recipes are on the milder side. You can start with 1/2 the curry paste and add as you go. Taste after each tsp or tbs. My hubby likes it is a little spicier so he will add a little more to his bowl/plate (he will just stir it in). Don’t be nervous! :)


  22. #
    Rachel C — August 12, 2013 @ 10:42 pm

    I just made this, literally just finished eating it a d had to tell you how faaaaabulous it was! Thank you!


  23. #
    julie — August 14, 2013 @ 9:57 pm

    I made this tonight. It was so delicious. The rice was good enough to eat by itself but topped with the curry it was just fabulous. I made it in the morning and let it sit all day and it got better and better each time I tasted it throughout the day. Thanks for the recipe!


  24. #
    Lizzie — August 24, 2013 @ 5:51 pm

    So. Amazingly. Good. I’m usually frightened of rice, but this came together quickly and easily and I have leftover coconut rice for burritos. And the curry–though an awful lots of that has already left the building. Thanks for an easy and delicious recipe!


  25. #
    Amy — September 5, 2013 @ 5:53 pm

    Can I use curry powder?? If so, how much do u recommend? Cant wait to try this!!


  26. #
    Rachel — September 13, 2013 @ 1:17 pm

    YUM. I just made this for lunch and loooooved it. I always add more spices to my curries, so I threw in some vindaloo, cumin, garam marsala, and turmeric. I’m already looking forward to the leftovers.


  27. #
    Tina — November 19, 2013 @ 11:59 pm

    I made this last night and I thought it was good, not great. Someone mentioned doubling the curry paste. Maybe that is what it needed. I added some tofu because I had some in the fridge. Tofu generally needs more spice.


  28. #
    Casey — January 19, 2014 @ 3:59 pm

    Loved it! I am in the midst of a cleanse and was getting rather bored when I came upon this recipe, thanks for sharing! It got me out of the funk. I substituted asparagus for the snap peas (due to cleanse rules) and just put them in when I put in the leeks and red peppers, worked perfectly!


  29. #
    Sydney — February 13, 2014 @ 11:27 pm

    OMG!!! This was soooooo good! Like the best ever! My husband swooned over this deliciousness too, which is really saying something considering there’s no meat involved. Thanks for my new favorite easy weeknight meal:)


  30. #
    Heidi — February 17, 2014 @ 2:13 am

    I absolutely love this. It is sooo good. Jessica I love your stuff. I noticed u from the mint brownies I made and since I loved them I decided to check out your other recipes…
    Lol I love pinterest and I pin recipes make them and if I love it I repin it to the recipes I love board (It’s literally called that.). Anyway your recipes are flooding that board, it’s kinda funny. I literally make a new recipe of yours every other day. Awesome. U are just awesome!!!!

    Oh I do tweak all my stuff bc I guess that’s just the way I cook. Anyway for the rice I really wanted coconut flair so (I’m prob the only being who would do this) I added coconut extract. And… Its fabulous. I just love it and can’t stop eating it. Also I only had the one can of coconut milk so I kinda had to improvise and I used almond milk w coconut water w a splash of cream. Worked like a charm. Really it did can’t tell the diff. And I used the whole 4 oz of curry paste. Can’t wait to try your other recipes!


  31. #
    Camille — August 5, 2014 @ 9:01 pm

    This meal was Fantastic! My little kids loved it, my husband loved it and I loved it! Thank you.


  32. #
    Lauren L @ Newest Obsession — August 13, 2014 @ 8:16 pm

    I love everything about this meal!!


  33. #
    Hannah — September 2, 2014 @ 10:39 pm

    I made this tonight for our family. There were no leeks or peas at the grocery store so I had to use onion and tomatoes instead :(. Also, I only used about a teaspoon of curry paste as opposed to the full 2 TBSP (yikes!) and added some shredded coconut to the rice. It was all so delicious and it came together quite quickly! The kids gobbled up, as did my hubby and I. Thanks for a great, quick, delicious, healthy recipe.


    • Omar — January 10th, 2015 @ 11:30 pm

      I find that the curry pastes can vary in heat quite a bit. Also, it keeps in the fridge for ages, but does lose kick. If you’ve had it for a while, it may not be so spicy. It will still be flavorful though.


  34. #
    Kelly — September 17, 2014 @ 12:08 am

    Hi! Just finished eating this! delish! My husband said it was one of his favorite things I’ve ever made (I’ve been cooking for him for almost 5 years) and that it “tasted like it came from a restaurant!”

    Thanks for the great recipe! Can’t wait to try more of your stuff!


  35. #
    Moo Moo Zee — September 18, 2014 @ 1:52 am

    Made this for dinner tonight! Very yummy.


  36. #
    Valeria — September 27, 2014 @ 2:27 pm

    what is THE Best red curry paste?


  37. #
    Jen — December 9, 2014 @ 12:41 pm

    This is a new favorite! It is so so delicious and is a big hit with my boyfriend. I follow the recipe, except I use zucchini instead of snap peas. It is also totally fine to let this cook a little longer.


  38. #
    Omar — January 10, 2015 @ 11:27 pm

    Yum! Ever since I saw this linked on Buzzfeed (I had enjoyed your blog prior to that), I knew I had to make it. It was wonderful! I never would have thought to use chickpeas. I enjoy rice, but am not a fanatic, like I am with pasta, so I would say the curry itself serves 2, depending on how much rice one serves this with.


  39. #
    Jessica — January 15, 2015 @ 1:09 pm

    I made this for lunch JUST for me and holeeeeecow! I was needing some comfort food and this hit the spot! and the coconut rice is absolutely sinful! I added a squeeze of lime juice to the top and I’m pretty sure I could have polished off the whole thing, but I’m working on moderation. ;)


  40. #
    Ivana — January 20, 2015 @ 11:47 am

    Not a fan of cilantro, and I put a ton of fresh lime juice on my plate but.. YUM! I added a touch of Sriracha to the sauce too, for extra kick. But I enjoyed this! Awesome veggie alternative!


  41. #
    Catherine — March 4, 2015 @ 4:28 pm

    Is it best to use refined coconut oil or unrefined for this recipe? I’m guessing unrefined, but just thought I’d double check first.


  42. #
    Elisa — November 20, 2015 @ 10:34 pm

    I’m currently making this dish, did you mean green onions or leeks? So I know for next time :)


  43. #
    Elle — November 25, 2015 @ 2:16 pm

    This was delicious and (bonus) super easy to make. Thanks for sharing!



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