Gluten Free Chickpea Curry with Coconut Rice Recipe
Updated Jul 16, 2018, Published Oct 19, 2016
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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 Free Chickpea Curry with Coconut Rice Recipe
Ingredients
- 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
Instructions
- 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, 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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