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Easy Chickpea Curry With Basmati Rice

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A quick and nourishing one-pot chickpea curry served with lite-cooked basmati rice. Made with fresh aromatics, simple spices, and a touch of yogurt or coconut milk, this comforting meal comes together in 25 minutes and is naturally gluten-free with an easy vegan option.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free

Ingredients

  • 1 tablespoon vegetable oil (avocado or olive oil)
  • 1 medium yellow onion, roughly chopped
  • 2 garlic cloves
  • 1-inch piece fresh ginger, peeled and chopped
  • 2 medium tomatoes, chopped
  • 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
  • 1 teaspoon curry powder (or ¼ tsp each turmeric, cumin, coriander, paprika + ⅛ tsp garam masala)
  • 1½ cups low-sodium vegetable broth
  • ¼ cup plain yogurt (or light coconut milk for vegan version)
  • Salt to taste
  • 1 cup basmati rice
  • 3–4 cups water (for boiling rice)
  • ½ teaspoon salt (optional for rice)
  • Optional garnish: chopped cilantro, lemon wedges

Instructions

  1. Rinse basmati rice under cold water until water runs clear. Soak for 10 minutes.
  2. Boil 3–4 cups of water in a pot. Add rice and salt. Cook uncovered for 10–12 minutes. Drain using a fine-mesh strainer.
  3. Blend onion, garlic, and ginger into a coarse paste using a food processor or blender.
  4. Heat oil in a skillet over medium heat. Add the paste and cook 5–6 minutes until golden and aromatic.
  5. Add tomatoes and cook 3–4 minutes until softened. Stir in curry powder or spice mix.
  6. Add chickpeas and vegetable broth. Bring to a gentle boil, reduce heat, and simmer uncovered for 10 minutes.
  7. Stir in yogurt or coconut milk and mix until smooth. Adjust salt to taste.
  8. Serve curry over rice with optional chopped cilantro and lemon wedges.

Notes

  • Use coconut milk for a vegan version with subtle sweetness.
  • Stir in greens like spinach or kale for added nutrition.
  • Swap in diced vegetables like cauliflower or zucchini to bulk up the curry.
  • Store curry and rice separately for best texture when reheating.
  • Reheat curry with a splash of broth or water if it thickens.

Nutrition

Find it online: https://savorymomskitchen.com/easy-chickpea-curry-with-basmati-rice/