Pioneer Woman Chickpea Curry

Pioneer Woman chickpea curry turns canned chickpeas, creamy coconut milk and curry powder into a spiced main dish served over basmati rice in just 25 minutes. This easy vegetarian chickpea curry recipe fits meatless Mondays, meal prep lunches and cozy fall nights.

Cook the curry powder and garlic in the oiled onions for a full minute before any liquid goes in, because the heat wakes up the spices. Skip it and the curry tastes dusty and flat instead of warm and deep.

Stirring in a spoonful of honey and a squirt of sriracha at the same time gives you sweet heat that most chickpea curries online leave out. Simmering the chickpeas right in the coconut milk also lets them soak up the sauce, so every bite is full of flavor.

Pioneer Woman Chickpea Curry

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Course: DinnerCuisine: American, IndianDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

480

kcal

Tender chickpeas simmer in a silky coconut sauce with soft golden onions until the broth thickens just enough to cling to fluffy basmati rice. A little honey and sriracha keep every spoonful sweet, spicy and creamy.

Ingredients

• 2 c. Basmati Rice
  

• 2 tbsp. Vegetable Oil
  

• 1 whole Large Onion, Diced Fine
  

• Salt And Pepper, to taste
  

• 2 tsp. Curry Powder, Any Variety
  

• 2 cloves Garlic, Minced
  

• 1 c. Vegetable Stock
  

• 2 cans Chickpeas, Drained And Rinsed
  

• 1 can (13.5 Ounce) Coconut Milk
  

• 1 tbsp. Honey, More To Taste
  

• 1 tbsp. Sriracha Or Hot Sauce (more To Taste)
  

• Lime Wedges, For Serving (optional)
  

• Cilantro Leaves, For Garnish
  

Directions

• Cook the rice: Cook 2 cups basmati rice according to the package instructions. Then keep it covered and warm while you make the curry.
• Soften the onions: Heat 2 tablespoons vegetable oil in a medium skillet over medium-low heat, then add 1 large finely diced onion with salt and pepper. Cook for a few minutes until the onions turn soft and start to go golden.
• Bloom the spices: Sprinkle in 2 teaspoons curry powder and 2 cloves minced garlic, then stir for about a minute. That short toast brings out the flavor before any liquid hits the pan.
• Add the liquids: Pour in 1 cup vegetable stock and scrape up all the brown bits from the bottom of the pan. Then add the 13.5-ounce can of coconut milk, 1 tablespoon honey and 1 tablespoon sriracha.
• Simmer the chickpeas: Bring the sauce to a boil, then add 2 cans of drained and rinsed chickpeas. Reduce the heat and simmer for 10 minutes so the sauce thickens and the chickpeas soak it up.
• Taste and adjust: Taste the curry and add more salt, honey or sriracha until it suits you. A squeeze of lime juice from the lime wedges brightens it up if you like.
• Serve over rice: Spoon the chickpea curry over the warm basmati rice. Then garnish with cilantro leaves and serve with extra lime wedges on the side.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use light coconut milk instead of full-fat?

Light coconut milk works, but the sauce comes out thinner and less creamy. If you use it, simmer the curry a few extra minutes so it can thicken up.

How long does chickpea curry keep in the fridge?

Store it in an airtight container and it keeps in the fridge for about 4 days. Reheat it gently on the stove with a splash of water or stock, since the sauce thickens as it sits.

Can I make this curry ahead of time?

Yes, the flavors actually deepen overnight, so it's a great make-ahead dinner. Cook the rice fresh when you reheat the curry so it stays fluffy.

What can I use if I don't have basmati rice?

Jasmine rice works well and cooks the same way. You can also serve the curry with naan or warm flatbread to scoop up the sauce.

What's the most common mistake with chickpea curry?

Skipping the taste-and-adjust step is the usual problem, since canned chickpeas and coconut milk can taste mild. A pinch more salt, honey or sriracha at the end balances the whole pot.