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One-Pot Chickpea Coconut Curry 4 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - 15 oz. coconut milk
  • 3 cans - water, fill coconut milk can 3 times
  • 2 cups - basmati rice
  • 3 cloves - garlic, minced
  • 1 cups - carrots, finely chopped
  • 1 - potato, chopped into small cubes
  • 1 cans - 15 oz. chickpeas, drained, rinsed
  • 1 cups - frozen corn
  • 1 cups - frozen peas
  • 2 tablespoons - curry seasoning, or more or less, to taste
  • 1 tablespoons - soy sauce
  • - juice of 1 lime
  • 2 tablespoons - finely chopped cilantro, fresh is best, but dried can work, too
  • Directions:

    1. Combine the coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot. Bring the pot to a simmer at high heat, reduce to medium heat and cook for about 20 minutes. The basmati rice should be tender at this point; and the sauce should be very thick.

    2. Add the frozen corn and peas, and stir until cooked and combined.

    3. Before serving, add the curry, soy sauce, lime juice and chopped cilantro. Stir to combine; and you're ready to serve and eat.

    Brief Description

    Chickpeas, basmati rice, corn, carrots, and peas with coconut milk and curry.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Indian

    Prep Time: 20 min
    Cook Time: 45 min


    Serve with baked naan bread and/or steamed broccoli and cauliflower florets.


    Costco Connection

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    Posted On:

    March 22, 2015

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