Summer Coconut Chickpea Curry with Rice
A bright, creamy, and fragrant coconut chickpea curry perfect for warm summer days. Loaded with seasonal veggies, protein-packed chickpeas, and tropical coconut milk, this curry is naturally vegan and gluten-free. Served over fluffy rice, it’s a nourishing and satisfying dish for any day of the week.
Ingredients
For the Coconut Chickpea Curry:
1 tbsp coconut oil (or olive oil)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground turmeric
1/2 tsp chili flakes (optional)
1 can (400ml) full-fat coconut milk
1 can (400g) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1/2 red bell pepper, chopped
2 cups fresh spinach or kale
Juice of 1/2 lime
Salt and black pepper, to taste
Fresh cilantro, for garnish
For the Rice:
1 cup basmati or jasmine rice
2 cups water
Pinch of salt
1/2 tsp coconut oil (optional)
Time Breakdown
Prep time: 10–15 minutes
Cook time: 20 minutes
Total time: 30–35 minutes
Instructions
Step 1: Cook the Rice
Rinse the rice under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add rice, salt, and coconut oil (if using).
Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Fluff with a fork and keep warm.
Step 2: Make the Curry
Heat coconut oil in a large pan over medium heat.
Add chopped onion and sauté for 4–5 minutes until translucent.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add curry powder, turmeric, and chili flakes. Stir for 30 seconds to toast the spices.
Pour in the coconut milk and add the chickpeas. Stir to combine.
Add zucchini, bell pepper, and cherry tomatoes. Simmer for 10 minutes, uncovered.
Add spinach/kale and simmer 2–3 minutes until wilted.
Season with salt, pepper, and lime juice.
Serve curry over warm rice, topped with fresh cilantro.
Nutritional Information (Per Serving – serves 4)
Nutrient Approximate Amount
Calories 470 kcal
Protein 12g
Carbohydrates 55g
Dietary Fiber 10g
Sugars 6g
Fat 22g
Saturated Fat 14g
Sodium 420mg
Potassium 800mg
Vitamin A, C, Iron High
Note: Based on average ingredient brands. Adjust if you modify ingredients.
Common Questions & Answers
Q1: Can I use dried chickpeas instead of canned?
Yes! Soak 3/4 cup dried chickpeas overnight, boil until tender, then use as directed (equals ~1.5 cups cooked).
Q2: Is it spicy?
It’s mildly spiced. You can omit chili flakes or add more depending on your heat preference.
Q3: Can I make it ahead?
Absolutely. It stores well in the fridge for up to 4 days. Tastes even better the next day!
Q4: What other vegetables work well?
Try adding:
Green beans
Eggplant
Sweet corn
Carrots
Q5: How do I make it creamier or thicker?
Simmer uncovered a bit longer or mash some chickpeas into the sauce. You can also stir in a tablespoon of cashew cream.
Q6: Can I freeze it?
Yes! The curry (without rice) freezes well for up to 2 mo
nths. Thaw and reheat gently.