Chickpea Curry over Coconut Rice


Coconut Rice

  • 1 1/2C brown jasmine rice
  • 1 (14oz) can coconut milk (full fat)
  • 1/2C water
  • 1T coconut oil
  • 1 pinch salt

Chickpea curry

  • 2T coconut oil
  • 2 leeks (cleaned, trimmed, sliced)
  • 1 red bell pepper (seeded and sliced thin)
  • To taste Salt/Pepper
  • 2 garlic cloves (minced)
  • 1/4” ginger (grated)
  • 2T red curry paste
  • 1/2C sugar snap peas (sliced thinly longways)
  • 1 (14oz) can coconut milk (full fat)
  • 2 (15.5oz) can chickpeas (drained and rinsed)
  • 3T cilantro (minced well)


For the Coconut Rice

  1. Heat a saucepan over medium-high heat along with the dry rice, coconut milk (shaken well), water and salt. Stir and bring to a boil.
  2. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed.
  3. Fluff with a fork, then stir in coconut oil. Start on the curry while the rice cooks!

For the Curry

  1. While the rice is cooking, heat a large skillet over medium-high heat and add the coconut oil.
  2. Once the pan is hot add in the leeks, peppers, and a few pinches each of salt and pepper – toss pan to combine everything.
  3. Cook until the vegetables have slightly softened, about 5 minutes.
  4. Add in the garlic, ginger and curry paste and stir to coat – cook an additional 5 minutes, stirring occasionally.
  5. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.
  6. Stir in the chickpeas and cook for 5 minutes more.
  7. Taste and season additionally if desired.
  8. Serve hot over the rice – top everything with fresh cilantro.
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