Easy Thai-Style Chickpea Curry with Coconut Rice.
Let’s get out of our comfort zone.
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.
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!
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 Chickpea Curry with Coconut Rice
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 + 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
- 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!
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
P.S. I eat this rice in everything. On everything. With everything.
195 Comments on “Easy Thai-Style Chickpea Curry with Coconut Rice.”
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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!
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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:)
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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!
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This meal was Fantastic! My little kids loved it, my husband loved it and I loved it! Thank you.
I love everything about this meal!!
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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.
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.
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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!
Made this for dinner tonight! Very yummy.
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what is THE Best red curry paste?
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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.
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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.
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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. ;)
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!
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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.
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