Coconut Curry Chickpea and Basmati Rice Bowl with Mango Chutney

Delight in the vibrant flavors of this Coconut Curry Chickpea and Basmati Rice Bowl with Mango Chutney. The dish features creamy coconut curry combined with tender chickpeas and soft basmati rice, all enhanced by a sweet and tangy mango chutney. Perfect for a quick and delightful meal, this recipe offers a taste of tropical culinary traditions. Whether a fan of curry or looking to enrich weeknight dinners with exciting flavors, this recipe is a wonderful choice.

Ingredients

• 1 can coconut milk
• 1 cup basmati rice
• 1 can chickpeas, drained and rinsed
• 1 cup mango chutney
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 tbsp vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup vegetable broth
• 1 tbsp lime juice

Instructions

1. Cook the basmati rice according to package instructions.
2. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion, garlic, and grated ginger; cook until softened, about 3-4 minutes.
3. Stir in the curry powder and turmeric, allowing them to toast for 1 minute.
4. Pour in the coconut milk and vegetable broth; stir to combine and bring to a simmer.
5. Add the chickpeas and let the mixture simmer for 15-20 minutes, stirring occasionally, until the curry thickens.
6. Mix in the lime juice, and add salt to taste.
7. Serve the coconut curry chickpeas over the cooked basmati rice, and top with mango chutney.

Keywords: Coconut, Curry, Chickpea, Vegan, Indian Cuisine

Spice Rack: Curry Powder, Turmeric

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---