Sometimes the most nourishing meals are also the simplest. This chickpea coconut curry is one of those recipes you’ll turn to again and again. With warming spices, creamy coconut milk, and protein-packed chickpeas, it’s a comforting dish that comes together quickly. Pair it with fluffy basmati rice and warm naan for a wholesome, satisfying meal that feels as good as it tastes.
Ingredients
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- Kosher salt and freshly ground black pepper
- 2 teaspoons Agni powder (or curry powder)
- 2 cloves garlic, chopped
- 1 cup vegetable stock
- Two 15-ounce cans chickpeas, drained and rinsed
- One 13.5-ounce can coconut milk
- 1 to 2 tablespoons honey
- 1 to 2 tablespoons sriracha sauce
Instructions
- Cook basmati rice according to package instructions.
- Heat oil in a medium skillet over medium-low heat. Add onions, season with salt and pepper, and cook until caramelized, about 10 minutes.
- Stir in Agni powder and garlic, cooking for 30 seconds.
- Pour in vegetable stock, scraping up browned bits from the pan.
- Add chickpeas, coconut milk, honey, and sriracha. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Taste and adjust seasoning as needed.
- Serve curry over rice with warm naan.
By Kristen Schneider, Ayurvedic Practitioner, Writer, and Yoga Instructor
Kristen Schneider teaches Power Yoga and Flow 2 and shares her wisdom with our students at Bella Prana Yoga & Meditation, Tampa, FL. Voted Best of the Bay and offering over 95 classes a week.