This easy chickpea curry with basmati rice is my ideal solution for a comforting, quick, and nourishing weeknight dinner. It’s rich in plant-based protein, comes together in just 25 minutes, and has the mild, balanced flavors I crave when I want something flavorful but not too heavy. I use fresh onions, tomatoes, and a touch of yogurt to round out the spices, then serve it with fluffy, lite-cooked basmati rice for a satisfying, feel-good meal that’s gluten-free and easy to make vegan.

Why You’ll Love This Recipe

I like this recipe because it offers everything I need in one pot: comfort, flavor, and nutrition. There’s no need to stock up on a dozen different spices—I just use curry powder or a simple homemade blend to keep things simple. The yogurt at the end mellows the curry, making it creamy without being overly rich. Basmati rice, cooked with extra water and drained to reduce starch, gives the dish a light base that perfectly complements the curry. Whether I’m cooking for myself or serving the family, this meal is reliable, satisfying, and ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Chickpea Curry:

• 1 tablespoon vegetable oil (I use avocado or olive oil)

• 1 medium yellow onion, roughly chopped

• 2 garlic cloves

• 1-inch piece of fresh ginger, peeled and chopped

• 2 medium tomatoes, chopped

• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)

• 1 teaspoon curry powder (or use ¼ tsp each of turmeric, cumin, coriander, paprika and ⅛ tsp garam masala)

• 1½ cups low-sodium vegetable broth

• ¼ cup plain yogurt (or use light coconut milk for vegan version)

• Salt to taste

For The Basmati Rice:

• 1 cup basmati rice

• 3 to 4 cups water (for boiling)

• ½ teaspoon salt (optional)

For Garnish (Optional):

• Chopped fresh cilantro

• Lemon wedges

Directions

1. Prepare The Rice:
   I rinse the basmati rice under cold water until the water runs clear, then soak it for 10 minutes. I bring 3 to 4 cups of water to a boil in a large pot, add the rice and salt, and cook it uncovered for 10 to 12 minutes, until the grains are tender but not mushy. I drain the rice in a fine-mesh strainer, just like pasta, to remove excess starch and keep the rice light and fluffy.

2. Make The Onion-Ginger Base:
   While the rice cooks, I blend the onion, garlic, and ginger in a food processor or blender to make a coarse paste.

3. Sauté The Base:
   I heat oil in a large skillet or sauté pan over medium heat. Then I add the onion-garlic-ginger paste and cook it for 5 to 6 minutes, stirring occasionally, until the mixture becomes golden brown and aromatic.

4. Add Tomatoes And Spices:
   I stir in the chopped tomatoes and cook for another 3 to 4 minutes until they soften. Then I add curry powder (or the homemade spice mix) and stir to coat everything evenly.

5. Simmer With Chickpeas And Broth:
   I add the chickpeas and pour in the vegetable broth. I bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for about 10 minutes, until the curry thickens slightly and the flavors come together.

6. Finish With Yogurt:
   Just before turning off the heat, I stir in the yogurt (or coconut milk) and mix well to create a smooth, creamy texture. I adjust the salt as needed.

7. Serve:
   I serve the hot chickpea curry over the lite-cooked basmati rice and top with fresh cilantro and lemon wedges, if desired.

Servings And Timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

• I often use coconut milk instead of yogurt when I want a dairy-free version.

• If I want to boost the nutrition, I stir in a handful of baby spinach or kale during the last few minutes of cooking.

• Sometimes I add diced cauliflower, carrots, or zucchini to the curry to make it heartier.

• I switch up the spices by adding a pinch of chili flakes or fresh green chili for extra heat.

• When I’m in a rush, I skip the blender and finely chop the onion, garlic, and ginger instead.

Storage/Reheating

I store any leftover curry in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it on the stovetop over medium heat or in the microwave. If it thickens too much, I add a splash of broth or water.
I store rice separately and reheat it with a sprinkle of water to prevent it from drying out.
I can also freeze the chickpea curry for up to 2 months. I thaw it overnight in the refrigerator and reheat it as needed.

FAQs

Can I Use Canned Chickpeas?

Yes, I use canned chickpeas often for convenience. I make sure to rinse and drain them well before using.

What Can I Use Instead Of Yogurt?

I substitute light coconut milk for yogurt when I want a dairy-free or vegan version. It gives the curry a creamy texture with a mild coconut flavor.

How Do I Make My Own Curry Powder?

I mix equal parts turmeric, cumin, coriander, and paprika, with half as much garam masala. I use 1 teaspoon of this mix in place of curry powder.

Is Basmati Rice Necessary?

I prefer basmati rice for its fragrance and quick cooking time, but I can use any long-grain rice. I just adjust the cooking time accordingly.

Can I Make This Ahead Of Time?

Yes, I often make the curry a day in advance. The flavors deepen as it sits. I reheat and serve it with freshly cooked rice for best results.

Conclusion

This easy chickpea curry with basmati rice is one of my favorite meals when I want something quick, wholesome, and deeply satisfying. It’s gentle on the stomach, loaded with flavor, and flexible enough to adapt to any dietary needs. Whether I’m cooking for a busy weeknight or craving a comforting bowl of warm spices, this recipe delivers every time. I love how simple it is, yet so full of flavor—it’s definitely a staple in my kitchen.