Chickpea Curry Indian Style Over Basmati Rice
Experience the comforting warmth of authentic Indian flavors with this Chickpea Curry Indian Style Over Basmati Rice. This plant-based delight combines tender, aromatic basmati rice with a rich and creamy curry made from hearty chickpeas, fragrant spices like garam masala and turmeric, and a splash of velvety coconut milk. Infused with the vibrant notes of garlic, fresh ginger, and optional green chilies for a hint of heat, this dish strikes the perfect balance of spice and creaminess. Finished with a squeeze of zesty lemon juice and a sprinkle of fresh cilantro, this one-pot vegetarian curry is as quick to prepare as it is satisfying. Perfect for busy weeknights or a cozy dinner, this wholesome meal is both nutrient-packed and crowd-pleasing. Serve it steaming hot for a truly comforting culinary experience!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil (or any neutral cooking oil)
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 small Green chilies, finely chopped (optional)
- 2 medium Tomatoes, finely chopped (or 1 can diced tomatoes)
- 2 cups Canned chickpeas, rinsed and drained
- 1 cup Coconut milk
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper (optional for spice)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 tablespoon Fresh lemon or lime juice
Instructions
Rinse the basmati rice under cold water several times until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the basmati rice and 1 teaspoon of salt. Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Turn off the heat and let the rice sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, heat 2 tablespoons of oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic, ginger, and green chilies (if using). Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Stir in the turmeric, cumin, coriander, garam masala, and cayenne pepper (if using). Cook the spices for 1 minute to release their flavors.
Add the chickpeas to the pan, stirring to coat them in the spice mixture. Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry simmer uncovered for 10-15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Taste and adjust the seasoning with additional salt, if needed. Stir in the lemon or lime juice just before serving.
Serve the chickpea curry hot over the cooked basmati rice. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 45.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
