This is one of my favorite vegetarian recipes in India.
When I was visiting a beach in Mangalore, I visited a restaurant where I ordered this. I was shocked at how flavorful and cozy it made me feel.
I remember thinking how much it tasted like chicken curry and I ate it for a whole week back to back.
It goes well with rice and a vegetable sidedish.
I also love rice since I’m asian. =)
This recipe is all pantry staples—chickpeas, coconut milk, rice, a few spices—and I guarantee you it will hit the spot.
Indians really know how to add flavor to their vegetarian dishes.
I believe in taking shortcuts to make cooking easier so I’ll include those in the recipe as well.
And I will be adding some variations and substitutions in case you don’t have some ingredients.
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Tips to make it more tasty:
- Use full-fat coconut milk for a creamy, rich texture. This one from Thai Kitchen is my go-to.
- A tiny pinch of brown sugar or maple syrup helps balance the spice and brings out the warmth of the curry.
- Add a splash of lime juice before serving to brighten everything up—acid makes a huge difference. You can also use vinegar.
- Warm up leftover rice in a pan with a splash of water and cover it with a lid—it comes out steamy and fresh, no microwave needed.
- If you love heat, stir in a spoonful of harissa or chili garlic paste at the end.
Cozy Chickpea Curry Rice Bowl
Course: Lunch, DinnerDifficulty: Easy1-2
servings5
minutes15
minutesIngredients
1 tablespoon olive oil or coconut oil
2 cloves garlic, minced
½ teaspoon grated fresh ginger (or ¼ tsp ground ginger)
1 teaspoon curry powder
¼ teaspoon turmeric (optional)
1 can chickpeas, drained and rinsed
½ cup canned coconut milk (full-fat for creaminess)
¼ cup water
1 handful fresh spinach (optional)
Salt and pepper to taste
1 cup cooked rice (warm and fluffy)
Optional toppings: lime wedge, chopped cilantro, chili flakes
Directions
- In a skillet or saucepan, heat the oil over medium heat and sauté the garlic and ginger for about 30 seconds until fragrant.
- Stir in the curry powder and turmeric, letting the spices bloom for a few seconds in the hot oil.
- Add the chickpeas, coconut milk, and water, then stir to combine. Bring to a gentle simmer and let it cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are soft and flavorful.
- If using spinach, stir it in during the last 2 minutes until wilted. Season with salt and pepper to taste.
- Serve warm over a bowl of fluffy rice, then top with chopped cilantro, chili flakes, or a squeeze of lime for brightness.
- This is the perfect meal if you’re college student or just want to hit all your nutrition goals but don’t have too much time.
Variations & Substitutions
Swap chickpeas for white beans, lentils, or tofu if that’s what you have.
No coconut milk? You can use oat cream or cashew milk, though the flavor won’t be quite as rich.
Add chopped tomatoes or frozen peas for extra color and nutrition.
Want to make it a full meal? Top it with a fried egg or serve with naan on the side.
It’s the perfect mix of nourishing and cozy, made with ingredients you probably already have in your pantry.
I love how easy it is to make, but even more than that—I love how good it makes me feel.
