Creamy Coconut Curry Beans & Rice

Ingredients

• 1/2 cup Basmati rice (or jasmine rice)
• 1 can (15 oz / 425 g) Chickpeas (canned, drained and rinsed)
• 1 cup Coconut milk (full-fat)
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Fresh ginger
• 1 tsp Ground turmeric
• 1 1/2 tsp Curry powder
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Olive oil (or neutral oil)
• 1 cup Water (for cooking rice)
• 1 tbsp Lime juice (optional)(optional)
• 2 tbsp Cilantro (optional, chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain chickpeas. Finely chop onion, mince garlic, and grate ginger.

2. 2

   Cook rice (about 15 minutes total): In a small pot, bring 1 cup water to a boil with a pinch of salt. Add rice, reduce to a simmer, cover, and cook until tender (about 12–15 minutes).

3. 3

   Make curry base (about 10 minutes): While rice cooks, heat oil in a saucepan over medium heat. Sauté onion until softened (about 3–4 minutes). Stir in garlic and ginger for 30–60 seconds, then add turmeric and curry powder and cook for 15–30 seconds.

4. 4

   Combine and simmer (about 10 minutes): Add chickpeas and coconut milk to the saucepan. Simmer gently until warmed through and slightly thickened (about 8–10 minutes). Season with salt and black pepper.

5. 5

   Serve (final 1 minute): Fluff rice and stir in the chickpea coconut curry sauce. Serve hot; finish with optional lime juice and cilantro.