Chickpea, Tomato & Coconut Curry with Rice

Ingredients

For the Curry:

1 tablespoon olive oil

1 medium yellow onion, diced

1 (15 oz / 425 g) can chickpeas, drained and rinsed

1 (14.5 oz / 400 g) can diced tomatoes

1 (13.5 oz / 400 ml) can coconut milk (full-fat for creamier curry)

1 teaspoon curry powder

½ teaspoon ground turmeric

½ teaspoon ground cumin (optional)

¼ teaspoon chili flakes or cayenne pepper (optional, for heat)

Salt and black pepper to taste

To Serve:

1 cup uncooked rice (white, brown, or jasmine)

Fresh herbs like cilantro (optional)

Lime wedges (optional)

Directions

Cook the rice
Prepare rice according to package instructions. This usually takes around 15–20 minutes depending on the type.
Sauté the onion
Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add spices
Stir in the curry powder, turmeric, cumin (if using), and chili flakes. Cook for 1 minute to toast the spices and release their aroma.
Build the curry
Add the chickpeas, diced tomatoes (with juices), and coconut milk. Stir to combine.
Simmer
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened slightly and flavors have developed. Season with salt and pepper to taste.
Serve
Spoon curry over rice. Garnish with fresh cilantro and a squeeze of lime if desired.
Variations & Tips
No cumin? Skip it or use ground coriander instead.
Add greens like spinach or kale in the last few minutes of simmering.
Want it creamier? Add 2 tablespoons of almond or cashew butter while simmering.
Extra veg? Add chopped bell pepper or zucchini with the onion.

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