Easy Chickpea Curry with Coconut Rice(20 Minute Meal)
Easy Chickpea Curry, made in 20 minutes or less! Creamy, flavorful curry that's packed with healthy protein. Served with coconut rice for a simple weeknight dinner.
Equipment
Ingredients
Easy Chickpea Curry:
- 1 tablespoon neutral oil or coconut oil
- 1/2 cup minced white onion
- 2 teaspoons minced fresh ginger, or ginger paste
- 2 garlic cloves, minced
- 2 15 ounce cans chickpeas, drained and rinsed
- 1 12 ounce jar curry sauce of choice (I use this one)
- Fresh cilantro, for garnish
- Chili crisp, optional for added spice (I like this one)
Coconut Rice
- 1 cup jasmine white rice
- 1 15 ounce can full-fat coconut milk (can also use lite coconut milk from the can but I prefer full-fat)
- 1/4 cup water
- ¼ teaspoon salt
Instructions
Make the Coconut Rice
- Place the rice, coconut milk, water, and salt in a medium pot and bring to a boil. Cover with the lid, then reduce heat to low and simmer for 15 minutes. After 15 minutes, remove from heat and let sit for an additional 5 minutes (do not take off the lid during this time). Then, remove the lid and fluff with a fork.
- While the rice is cooking, Make the Chickpea Curry. In a large skillet, heat the oil over medium heat until shimmering. Add the onion and cook for 3-4 minutes until slightly softened and fragrant. Add in the ginger and garlic and cook another few minutes. Add in the chickpeas along with the curry simmer sauce and cook for another 10 minutes over low heat until thick and fragrant. Garnish with fresh chopped cilantro and serve over coconut rice.
Nutrition
Serving: 1servingCalories: 302kcalCarbohydrates: 53gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 436mgPotassium: 241mgFiber: 6gSugar: 1gVitamin A: 17IUVitamin C: 2mgCalcium: 57mgIron: 2mg