Home RECIPES Coconut Chickpea Curry with Cilantro Rice

Coconut Chickpea Curry with Cilantro Rice

Total Time: 30 mins.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4


Coconut Chickpea Curry:
2 tbsp (30 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger 
2 tbsp (30 mL) mild or medium curry paste
1 can (28 oz/796 mL) chickpeas 
1 cup (250 mL) vegetable broth
1 can (14 oz/400 mL) coconut milk
1/4 tsp (1 mL) salt
2 tbsp (30 mL) lime juice
Cilantro Rice:
2 pkg (250 g each) Tilda Coconut Steamed Basmati Rice
1/4 cup (60 mL) chopped fresh cilantro, divided
2 tsp (10 mL) finely grated lime zest
2 tbsp (30 mL) lime juice

Star Product

Coconut Steamed Basmati Rice
Coconut Steamed Basmati Rice


  1. Coconut Chickpea Curry: Heat oil in large saucepan set over medium heat; cook onion, garlic and ginger for about 5 minutes or until softened. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas, vegetable broth, coconut milk and salt; bring to boil. Reduce heat; simmer for 20 to 25 minutes or until sauce is thickened. Stir in lime juice.
  2. Cilantro Rice: Cook rice according to package directions; mix with 3 tbsp (45 mL) cilantro, lime zest and lime juice.
  3. Serve chickpeas over rice. Sprinkle with remaining cilantro.