Sticky Rice and Chickpea Curry
A fragrant coconut curry with tender chickpeas, saffron-infused rice, and a hint of tamarind for balance. This indian-inspired quick meals (vegetarian) ready in about 70 minutes pairs basmati rice, (14 oz) coconut milk, (15 oz), drained chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup basmati rice
- 1 can (14 oz) coconut milk
- 1 can (15 oz), drained chickpeas
- 1 onion
- 3 garlic cloves
- 1 tbsp, grated ginger
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp tamarind paste
- 1 tsp salt
- 10 saffron threads
Instructions
- Step 1: Cook basmati rice according to package instructions, then set aside.
- Step 2: In a large pot, heat 2 tbsp oil over medium heat. Add 1 diced onion and sauté for 5 minutes until golden.
- Step 3: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp turmeric, 1 tsp cumin, and 1 tsp coriander. Cook for 1 minute until fragrant.
- Step 4: Add 1 can chickpeas and 1 can coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Step 5: Stir in 1 tbsp tamarind paste and 1 tsp salt. Cook for 5 minutes until the sauce thickens.
- Step 6: Fold in cooked rice and 2 tbsp saffron water. Garnish with chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sticky Rice and Chickpea Curry take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sticky Rice and Chickpea Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Sticky Rice and Chickpea Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sticky Rice and Chickpea Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sticky Rice and Chickpea Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many quick meals recipes and this is hands down the best.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
