Written for one request, published for everyone
Coconut Chickpea and Pepper Curry with Rice
A quick vegetarian curry of peppers and chickpeas in spiced coconut milk, served with plain rice.
- Total
- 30 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Indian-inspired
Per serving · estimated
- Energy
- 640 kcal
- Protein
- 16 g
- Fat
- 24 g
- Carbs
- 88 g

Method
Step 1 of 11
Rinse the rice, then put it in a saucepan with the water and bring to the boil.
basmati rice
water

Step 2 of 11
Cover, cook on low for 10 minutes, then leave covered off the heat.
basmati rice

Step 3 of 11
Slice the onion, and cut the peppers into strips.
onion
bell peppers

Step 4 of 11
Mince the garlic and grate the ginger.
garlic
fresh ginger

Step 5 of 11
Drain and rinse the chickpeas.
chickpeas

Step 6 of 11
Heat the oil in a large pan over medium heat and fry the onion for 4 minutes.
vegetable oil
onion

Step 7 of 11
Add the peppers and cook for 3 minutes until they start to soften.
bell peppers
Step 8 of 11
Stir in the garlic, ginger, curry powder and tomato purée and cook for 1 minute.
garlic
fresh ginger
curry powder
tomato purée
Step 9 of 11
Add the chickpeas and coconut milk, season with salt and simmer for 6 minutes.
chickpeas
coconut milk
salt

What ‘ready’ looks like Step 10 of 11
Stir the spinach through until it wilts, then squeeze in the lime juice.
baby spinach
lime
Step 11 of 11
Fluff the rice and serve with the curry, topped with torn coriander.
basmati rice
fresh coriander

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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.