Quick and Easy Gluten Free Chickpea Curry with Coconut Rice

Gluten Free Chickpea Curry with Coconut Rice Recipe

Gluten Free Chickpea Curry with Coconut Rice Recipe

This quick and easy gluten free chickpea curry with coconut rice recipe is one of my favorite go-tos when I feel like a meatless meal. It is satisfying, packed with flavor, and really easy. It’s also sort of impressive, especially the coconut rice.

I grew up eating curry. My mother was British and she made really good curry. The thing is, it was an all-day event that called for all sorts of exotic stuff.

This recipe is what I call a pantry meal – I can throw it together in no time with stuff I always seem to have on hand. I throw frozen mango chunks and raisins into my curry, which eliminates the need for mango chutney but you are welcome to serve some chutney on the side if you have it on hand and wish to do so. Don’t let the long list of ingredients scare you off – nothing is unusual, and you most likely have most of this stuff already on hand.

This curry is probably not quite as good as Mom’s all-day curry but it is really, really good, and really, really easy, and a whole lot faster to prepare. And it just so happens to be dairy free and vegetarian. That’s a pretty fair deal in my book.

Gluten and dairy free quick chickpea curry with creamy coconut rice. Vegetarian and Vegan.

5 from 2 votes
Quick and Easy Gluten Free Chickpea Curry with Coconut Rice
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Gluten Free Chickpea Curry with Coconut Rice Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 6 people
Calories: 996kcal
Author: Gluten Free & More


  • 1 cup coconut flakes divided
  • 3 tablespoons olive oil divided
  • 1 large white onion finely diced – divided
  • 2 cups basmati rice
  • 2 14-ounce cans coconut milk divided
  • 1 cup water
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 green onions sliced
  • 2 garlic cloves minced
  • 1 2-inch piece fresh ginger finely grated or minced
  • 1 tablespoon curry powder
  • 2 tablespoons tomato paste
  • 1 cup gluten free vegetable stock
  • 2 15-ounce cans chickpeas , rinsed and drained
  • 2 cups frozen mango chunks
  • ¾ cup raisins
  • 1 tablespoon honey use agave or coconut syrup if vegan
  • 2 teaspoons sriracha sauce use if you like more heat
  • 3 cups baby spinach


  • Place the coconut flakes in a medium dry skillet over medium heat. Toast the coconut, stirring frequently, until browned and fragrant, about 5 minutes. Be careful not to let it burn. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a medium saucepan over high heat. Add ¼ cup of the diced white onion and cook, stirring, until soft, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 can coconut milk, 1 cup water, teaspoons salt, and ¼ teaspoon pepper, and bring to a boil. Once the mixture comes to a boil, give it one good stir, cover the pot, and lower the heat to medium-low. Cook until the rice has absorbed all the liquid and is tender, about 15 minutes. Remove the rice from the heat and let sit, covered, for 5 minutes. With a fork, fluff the rice and fold in the green onions and ¾ cup of the toasted coconut. Let sit at least 5 minutes before serving.

While the rice is cooking, make the curry:

  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the rest of the diced white onion and cook for 2 minutes. Add the garlic, ginger, and curry powder and cook for another minute. Add the tomato paste and cook, stirring, for another minute. Add the remaining can of coconut milk, the vegetable stock, chickpeas, mango, raisins, honey, and sriracha, if using. Bring to a boil then reduce the heat and simmer, uncovered, for 10 minutes. Add the spinach and cook, stirring, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper, if needed.
  • Serve the curry on the rice topped with the remaining coconut flakes.


Nutrition Facts
Gluten Free Chickpea Curry with Coconut Rice Recipe
Amount Per Serving
Calories 996 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 34g170%
Sodium 292mg12%
Potassium 1295mg37%
Carbohydrates 126g42%
Fiber 17g68%
Sugar 20g22%
Protein 22g44%
Vitamin A 2295IU46%
Vitamin C 33.9mg41%
Calcium 159mg16%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coconut Curry Garbanzo Beans Gluten-Free Gluten-Free Recipes Honey Mango Rice Spinach Sriracha
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