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Chickpea Coconut Curry


This is a vegan dish as a main course or it could be served with fish or shrimp as a side dish. This recipe makes up to 12 servings so it can be cut in half if necessary.

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  • 1 15 oz can of coconut milk
  • 3 cans of water
  • 2 c basmati rice
  • 3-4 cloves garlic minced
  • 1 c carrots finely chopped
  • 1 potato cut into small cubes
  • 1 15 oz can of chickpeas drained and rinsed
  • 1 c frozen peas
  • 1 c frozen corn
  • 1-3 T curry powder
  • 1 T soy sauce
  • juice of one lime
  • 1/4 c chopped fresh cilantro


Servings 10
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Add ingredients down through chickpeas in the list above to a large pot. Using high heat, bring pot to a low simmer then reduce to medium heat and cook for 20-25 minutes. Check to see that rice is tender and sauce has thickened. If preparing a bit ahead of time to serve, cover and keep warm. Just prior to serving add the remaining ingredients and stir well.


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