chickpea & red pepper curry with basmati rice

Chickpea & Red Pepper Curry with Basmati Rice

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    This easy chickpea curry is loaded with flavor, is super healthy, and comes together in just under 30 minutes for the perfect weeknight meal. Vegan and gluten-free, it's a delicious and comforting meal that you can make in one pot!


    How Do I Serve Curry?

    I think the best way to serve curry is over basmati rice! The rice helps to tame the spices from the curry. If you’re especially susceptible to spicy food, don’t skip the rice - it really helps! Plus basmati is a nice long grain rice that absorbs the flavors from the curry but doesn’t get mushy. A dollop of plain yogurt on top is also a nice touch if you’re still concerned about the dish being too spicy. I also love serving with a side of warmed naan bread to use as a spoon to scoop up the last of the curry from the bowl! 

    What Spices Make a Curry? 

    Typical spices in a curry dish include: garlic powder, black pepper, ground cumin, turmeric powder, and ginger powder. All of which we are using in this recipe (and more!) in addition to a yellow curry paste!

    How Do You Make Curry Creamy?

    A brothy and creamy curry consistency is always the goal. To achieve this desired consistency we use crushed fire-roasted tomatoes and a can of full-fat coconut milk. If that’s not thick enough for you you can always add a couple dollops of yogurt in at the end of cooking.

    ingredients in chickpea & red pepper curry

    Ingredients Needed for this Chickpea & Red Pepper Curry with Basmati Rice

    Spices: It’s not curry without a big flavor profile. We’re using traditional curry spices like garlic powder, ginger, turmeric, pepper, and cumin, plus some paprika and coriander.

    Curry Paste: I used yellow but you can swap for red as well.

    Vegetables: A yellow onion, red bell peppers, and minced garlic kick off the fragrance in this recipe. Later on we’ll add a can of crushed fire-roasted tomatoes to add in thickening the curry.

    Chickpeas: Two whole cans of chickpeas, rinsed and drained. A delicious source of protein and nutrients that star in this dish and make it vegan and vegetarian friendly!

    Coconut Milk: Opt for full fat coconut milk, it will make the dish creamier, thicker, and help to balance out the spice of curry by adding a slight sweetness factor.

    Basmati Rice: White or brown, whichever you prefer. I like basmati because it’s a nice long grain rice that supports the heavy consistency of the curry without getting soggy.

    onions and peppers in a pot

    Kitchen Tools Needed for this Recipe

    • Large pot or dutch oven
    • Cutting board and sharp knife
    • Can opener

    Want More One Pot Recipes?

    Try my Healthy Pumpkin Turkey Chili or this One Pot Creamy Beef & Mushroom Stroganoff. 

    curry in the pot

    How to Make Chickpea & Red Pepper Curry with Basmati Rice

    This one is so easy because it all comes together in just one large pot. Who else loves a one-pot meal?!

    Saute the veggies in the dutch oven, add the spices and curry paste, add the diced tomatoes and chickpeas, and then add the coconut milk. Let it all simmer for 15-20 minutes to allow the flavors to marinate and the sauce to thicken. 

    Serve over basmati rice and viola you have the perfect one-pot meal.

    chickpea & red pepper curry with basmati rice

    Chickpea & Red Pepper Curry with Basmati Rice

    This easy chickpea curry is loaded with flavor, is super healthy, and comes together in just under 30 minutes for the perfect weeknight meal. Vegan and gluten-free, it's a delicious and comforting meal that you can make in one pot!


    Prep time: 8 min |

    Cook time: 30 min |

    Total time: 38 min

    Cuisine: Indian |

    Serves: 4

    Ingredients:

    • 2 tbsp, olive oil
    • 1 medium yellow onion, diced 
    • 2 tbsp, minced garlic
    • 2 medium red bell peppers, sliced long and thin
    • 1 tbsp, ginger powder
    • 1 tsp, paprika
    • 1 tsp, garlic powder
    • 1 tsp, ground coriander
    • 1 tsp, ground cumin
    • ½ tsp, turmeric powder 
    • Salt and pepper, to taste
    • 2 tbsp, yellow or red curry paste
    • 2 15oz cans, chickpeas, drained and rinsed
    • 1 14.5 oz can, diced fire-roasted tomatoes
    • 1 13.5oz can, coconut milk
    • 2 tsp, lime juice
    • 1 cup, basmati rice
    • Optional for serving: Naan bread, fresh cilantro, lime wedges, plain greek yogurt

    Directions:

    1. In a large pot or dutch oven, heat olive oil over medium-high heat. Add the onions, garlic, and peppers. Cook until translucent and tender, about 10 minutes.
    2. Add all the spices: ginger, paprika, garlic, coriander, cumin, turmeric, salt and pepper, and the curry paste. Cook, stirring constantly for 1 minute until fragrant. 
    3. Add the can of tomatoes and both cans of chickpeas, stirring constantly for 1 minute. Add in the coconut milk and stir until combined. 
    4. Let the contents simmer on low heat for 15-20 minutes, stirring occasionally. Once finished, stir in the lime juice.
    5. Cook the basmati rice according to instructions.
    6. Serve curry over rice, drizzle with extra lime juice and pair with a side of warmed naan bread.
    Notes:
    1. Store any leftovers in an airtight container in the fridge for up to 5 days.

    Nutrition Facts

    Serving Size ~2 cups

    Serves 4


    Amount Per Serving
    Calories 423
    Total Fat 12.7g
      Saturated Fat 2.7g
      Trans Fat 0g
    Cholesterol 0mg
    Sodium 1,738.5mg
    Total Carbohydrate 63.7g
      Dietary Fiber 12g
      Sugars 12.6g
    Protein 13g

     

    Find on MyFitnessPal as: TWW - Chickpea & Red Pepper Curry with Basmati Rice


    Author: Christine

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    Course: Main Entrees

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    Cuisine: Indian

    Keywords: Curry, Chickpea Curry, One Pot Meal, Comfort Food


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