Chickpea Curry with Bell Pepper, Coconut Milk and Rice

Name: Chickpea Curry with Bell Pepper, Coconut Milk and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 120 g rice, dry weight; 200 g canned chickpeas, cooked, drained weight; 120 g bell pepper, about 1; 200 g light coconut milk; 15 g tomato paste, about 1 tbsp; 1 clove garlic; 1 tbsp olive oil; 20 g fresh coriander; salt, pepper and curry powder

Easy chickpea curry with bell pepper, light coconut milk and rice. Made with canned chickpeas and curry powder, ready in about 30 minutes.

11.01.2020

Chickpea curry with bell pepper, coconut milk, rice and coriander

I like vegetarian curries with coconut milk and fresh herbs. This one uses canned chickpeas and bell pepper. The rice cooks alongside while the sauce simmers, bringing dinner together in about 30 minutes.

Chickpea curry with bell pepper, rice and fresh coriander on a plate

Use cooked canned chickpeas

You need 200 g cooked, drained chickpeas. Rinse briefly in a sieve and drain well; they only need to heat through in the sauce. Dried chickpeas cannot go straight into this recipe and must be soaked and cooked first.

Bell pepper and coconut curry sauce

Start by frying the diced pepper in olive oil. Briefly add the garlic, curry powder and tomato paste, then pour in the light coconut milk. Simmer gently until the pepper is as tender as you like. The tomato paste mixes with the coconut milk to make a rich sauce.

Cook the rice alongside

Start the rice at the beginning, following the packet instructions. Season the curry with salt, pepper and more curry powder if needed. Stir in the coriander at the end. Leave it out or use parsley if you prefer.

Close-up of chickpeas and bell pepper in coconut curry sauce with rice

Kitchen tip

If the sauce gets too thick, stir in water a tablespoon at a time. If it is too thin, simmer uncovered briefly. Stir gently to keep the chickpeas whole.

Serve the curry with the freshly cooked rice and coriander.

Easy recipe