This Thai-inspired creamy chickpea curry is a comforting weeknight meal, featuring protein-packed chickpeas in a creamy coconut curry base served over delicious garlic rice. Adding a squeeze of lime, crunchy peanuts, and a little sweetness results in a delicious vegetarian curry.
For the Garlic Rice
- 2 cloves garlic, minced (6 g)
- ½ tbsp olive or coconut oil (7 mL)
- 1 cup rinsed jasmine rice (142 g)
- 1 ¼ cups water
For the Curry
- 1 tbsp olive or coconut oil (15 mL)
- 1 15 oz can chickpeas (including liquid)
- 1 medium shallot, minced (50 g)
- 3 cups peeled and cubed sweet potato (510 g)
- 2 bell peppers, chopped (160 g)
- ½ tsp brown sugar, coconut sugar or maple syrup
- ½ cup water (125 mL)
- ⅔ cup coconut milk (160 m)
- 2 tbsp red or yellow curry paste (30 g)
- 1 tsp chili flakes
- 1 tsp ground coriander
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ⅛ tsp cayenne
- salt and pepper, to taste
- 4 tbsp chopped peanuts (28 g)
- 1 lime
- To prepare the rice, mince the garlic and add it to a medium saucepan with ½ tbsp olive, avocado or coconut oil. Cook it for 30 seconds, stirring often, until fragrant.
- Add the rice to the garlic and cook for 1 minute, stirring often until toasted. Add 1 ¼ cups water and bring to a boil. Reduce the heat to low, cover and cook for 12-14 minutes until the rice is tender.
- While the rice is cooking, chop the sweet potato, shallow and bell pepper.
- Once the rice is done, remove from the heat and leave covered for 5 minutes. Remove the lid and fluff with a fork.
- Heat 1 tbsp olive, avocado or coconut oil in a large pot that has a lid over medium heat. Add the shallots and cook for 2-3 minutes, stirring often until softened.
- Add the sweet potato, peppers, spices and curry paste and cook for 1 minute, stirring often, to toast the spices.
- Add the coconut milk, chickpeas including the liquid from the can, sugar, salt and water. Bring the mixture to a boil then reduce heat, cover and cook for 7-8 minutes. Remove the lid and cook for another 5-6 minutes until the sweet potatoes are tender and the curry has thickened. Season with salt and pepper, if needed.
- While the curry is cooking, add the chopped peanuts to a dry skillet and toast over medium heat for 4-5 minutes until golden brown. Take care not to burn them because it can happen quickly!
- Serve the curry over the rice and topped with a squeeze of lime and the toasted peanuts. Enjoy!
Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freeze in a freezer-safe container for up to 3 months. Reheat as needed on the stovetop or in the microwave. Curry and rice can be stored mixed or separately.
For a lower-calorie and low-fat recipe, swap the oil for water or vegetable broth and use light coconut milk. This will reduce the fat content per serving by half.
- Serving Size: 1/4 of recipe
- Calories: 579
- Sugar: 10 g
- Sodium: 555 mg
- Fat: 20 g
- Carbohydrates: 87 g
- Fiber: 12 g
- Protein: 15 g
Keywords: sweet potato chickpea curry