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Easy Chickpea Curry with Coconut Rice

5 from 5 votes
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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 + 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

[inspired by + adapted fromĀ eat live run]

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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