Chickpea and Vegetable Curry with Basmati Rice

Introduction

This Chickpea and Vegetable Curry with Basmati Rice is a hearty, flavorful, and nourishing dish that brings together the best of wholesome ingredients and aromatic spices. Packed with protein-rich chickpeas and a colorful medley of fresh vegetables, it’s a comforting vegetarian meal that satisfies both the palate and the body. The creamy tomato-based curry, infused with warm spices like cumin, coriander, turmeric, and garam masala, pairs perfectly with fluffy, fragrant basmati rice, making each bite a delightful experience.

I love this recipe

I absolutely love this Chickpea and Vegetable Curry with Basmati Rice because it perfectly balances flavor, nutrition, and comfort. The rich, aromatic spices—like cumin, coriander, turmeric, and garam masala—infuse the chickpeas and vegetables with warmth and depth, making every bite satisfying. I adore how the creamy tomato-based curry hugs the vegetables and chickpeas, creating a luscious texture that pairs beautifully with fluffy basmati rice.

What makes this dish truly special is its versatility. You can adjust the vegetables based on what’s in season, make it vegan-friendly by skipping ghee, or add coconut milk for extra creaminess. It’s a hearty, wholesome meal that’s not only filling but also nourishing, thanks to the protein from chickpeas and the vitamins from the colorful vegetables.

This dish is a must-try

his Chickpea and Vegetable Curry with Basmati Rice is a must-try because it perfectly combines flavor, nutrition, and comfort in every bite. The aromatic spices, creamy tomato-based curry, and protein-rich chickpeas create a dish that is both satisfying and wholesome.

It’s a vibrant, colorful meal packed with vegetables, making it not only visually appealing but also rich in essential nutrients and fiber. The fluffy basmati rice balances the richness of the curry, turning each spoonful into a comforting, heartwarming experience.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories (per serving): ~350 kcal
• Cuisine: Indian-inspired
• Course: Main Course

Ingredients

For the Curry:

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin seeds
• 1 tsp mustard seeds (optional)
• 2 medium carrots, chopped
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup green beans, trimmed and cut
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup coconut milk (optional for creaminess)
• Fresh coriander leaves for garnish

For the Basmati Rice:

• 1 cup basmati rice
• 2 cups water
• 1/2 tsp salt
• 1 tsp ghee or oil (optional)

Simple Cooking Directions

1. Cook basmati rice: rinse rice, boil water, add rice and salt, simmer until water is absorbed.
2. Heat oil in a pan, add cumin and mustard seeds until they splutter.
3. Add onion, garlic, ginger; sauté until golden.
4. Add spices, stir for 1 minute.
5. Add chopped vegetables and chickpeas; cook for 5–7 minutes.
6. Add diced tomatoes and coconut milk; simmer until vegetables are tender.
7. Serve curry hot over basmati rice, garnished with fresh coriander.

Step-by-Step Preparation Method

1. Prepare the Rice:
   • Rinse 1 cup basmati rice under cold water until water runs clear.
   • In a saucepan, bring 2 cups water to a boil. Add rice, salt, and ghee.
   • Reduce heat to low, cover, and cook for 15–20 minutes until water is absorbed. Fluff with a fork.
2. Prepare the Curry Base:
   • Heat 2 tbsp oil in a large pan over medium heat.
   • Add 1 tsp cumin seeds and 1 tsp mustard seeds; sauté for 30 seconds until aromatic.
   • Add 1 large chopped onion, 3 minced garlic cloves, and 1-inch minced ginger; cook until onion is translucent and lightly golden.
3. Add the Spices:
   • Stir in 1 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp chili powder, salt, and pepper.
   • Cook for 1 minute until spices release their aroma.
4. Cook the Vegetables and Chickpeas:
   • Add 2 chopped carrots, 1 red bell pepper, 1 zucchini, and 1 cup green beans.
   • Add 1 can drained chickpeas. Stir well to coat with spices.
   • Cook for 5–7 minutes, stirring occasionally.
5. Simmer the Curry:
   • Add 1 can diced tomatoes and 1/2 cup coconut milk (optional).
   • Cover and simmer on low heat for 15–20 minutes until vegetables are tender and flavors meld together.
6. Garnish and Serve:
   • Taste and adjust salt or spice if needed.
   • Garnish with fresh coriander leaves.
   • Serve hot over cooked basmati rice.

How to Serve

• Serve hot with basmati rice or naan bread.
• Pair with a side of cucumber raita or fresh salad for a complete meal.
• For extra flavor, drizzle a little lemon juice over the curry before serving.

Additional Recipe Tips

• Use fresh seasonal vegetables for best flavor.
• For creamier curry, add more coconut milk or a spoon of yogurt.
• Toast spices lightly to enhance aroma.
• Adjust chili powder to your preferred heat level.

Variations

• Protein Swap: Use tofu, paneer, or lentils instead of chickpeas.
• Grain Swap: Serve with quinoa or brown rice instead of basmati rice.
• Spice Variation: Add curry leaves or a dash of smoked paprika for a twist.
• Creamier Option: Blend half the curry to make a smooth sauce.

Freezing and Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 2 months. Reheat gently on stovetop or microwave, adding a splash of water or coconut milk if needed.

Special Equipment Needed

• Large sauté pan or skillet with lid
• Saucepan for rice
• Wooden spoon or spatula
• Knife and chopping board

Conclusion

This Chickpea and Vegetable Curry with Basmati Rice is a versatile, nutritious, and flavor-packed dish that’s perfect for busy weeknights or leisurely weekend meals. Its rich aroma, vibrant colors, and comforting taste make it a family favorite and a must-try for anyone looking to enjoy healthy, homemade curry. Once you try this recipe, you’ll find it’s not just a meal but an experience of warmth, flavor, and wholesome goodness.

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Chickpea and Vegetable Curry with Basmati Rice

Author: admin Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 4 Calories: 350 kcal

Description

This Chickpea and Vegetable Curry with Basmati Rice is a hearty, flavorful, and nourishing dish that brings together the best of wholesome ingredients and aromatic spices. Packed with protein-rich chickpeas and a colorful medley of fresh vegetables, it’s a comforting vegetarian meal that satisfies both the palate and the body.

Ingredients

Scale

1/2x 1x 2x 3x

For the Curry:

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 piece -inch ginger, minced
• 1 tsp cumin seeds
• 1 tsp mustard seeds (optional)
• 2 medium carrots, chopped
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup green beans, trimmed and cut
• 1 can (400g)
• 1 can (400g)
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• ¹⁄₂ tsp chili powder (adjust to taste)
• ¹⁄₂ tsp salt (adjust to taste)
• ¹⁄₄ tsp black pepper
• ¹⁄₂ cup coconut milk (optional for creaminess)
• Fresh coriander leaves for garnish

For the Basmati Rice:

• 1 cup basmati rice
• 2 cups water
• ¹⁄₂ tsp salt
• 1 tsp ghee or oil (optional)

Instructions

1. Prepare the Rice : Rinse 1 cup basmati rice under cold water until water runs clear.In a saucepan, bring 2 cups water to a boil. Add rice, salt, and ghee.Reduce heat to low, cover, and cook for 15–20 minutes until water is absorbed. Fluff with a fork.
2. Prepare the Curry Base : Heat 2 tbsp oil in a large pan over medium heat.Add 1 tsp cumin seeds and 1 tsp mustard seeds; sauté for 30 seconds until aromatic.Add 1 large chopped onion, 3 minced garlic cloves, and 1-inch minced ginger; cook until onion is translucent and lightly golden.
3. Add the Spices : Stir in 1 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp chili powder, salt, and pepper.Cook for 1 minute until spices release their aroma.Cook the Vegetables and Chickpeas:Add 2 chopped carrots, 1 red bell pepper, 1 zucchini, and 1 cup green beans.Add 1 can drained chickpeas. Stir well to coat with spices Cook for 5–7 minutes, stirring occasionally.
4. Simmer the Curry : Add 1 can diced tomatoes and 1/2 cup coconut milk (optional).Cover and simmer on low heat for 15–20 minutes until vegetables are tender and flavors meld together.
5. Garnish and Serve : Taste and adjust salt or spice if needed.Garnish with fresh coriander leaves.Serve hot over cooked basmati rice.

Keywords: This Chickpea and Vegetable Curry with Basmati Rice