Chickpea Curry Rice Bowl

Looking for a satisfying, flavorful, plant-powered meal that comes together quickly? This Chickpea Curry Rice Bowl is packed with warm spices, hearty chickpeas, creamy coconut milk, and tender spinach — all served over golden turmeric rice for an extra layer of flavor.

This recipe brings its own twist with a rich coconut curry base, fresh lime juice for brightness, and fragrant turmeric-infused rice to soak it all up.

It’s a nourishing bowl that’s quick to make, easy to customize, and guaranteed to become a staple in your dinner rotation.

Why You’ll Love This Recipe:

• Vegan, gluten-free, and high in plant protein

• One-pot curry + quick stovetop rice

• Coconut milk adds creaminess without dairy

• Budget-friendly and meal-prep approved

• Ready in under 40 minutes

Final Thoughts:

This Chickpea Curry Rice Bowl is cozy, flavorful, and packed with plant-based goodness. From the creamy coconut chickpeas to the fragrant turmeric rice, every bite is comforting and crave-worthy — and it’s just as good reheated for lunch the next day.

It’s the perfect meatless Monday dinner, meal-prep hero, or feel-good comfort food any day of the week.

Yield: 4 servings

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Chickpea Curry Rice Bowl

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Looking for a satisfying, flavorful, plant-powered meal that comes together quickly? This Chickpea Curry Rice Bowl is packed with warm spices, hearty chickpeas, creamy coconut milk, and tender spinach — all served over golden turmeric rice for an extra layer of flavor.

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Ingredients

For the Chickpea Curry

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 tsp ground)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne (optional, for heat)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can full-fat coconut milk
• ½ cup canned crushed tomatoes or tomato puree
• 2 cups fresh spinach (or fro thawed and drained)
• 1 tablespoon lime juice
• Salt and pepper to taste

For the Turmeric Rice

• 1 cup long grain rice (jasmine or basmati)
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground turmeric
• ½ teaspoon salt

Optional Toppings

• Fresh cilantro
• Lime wedges
• Red chili flakes
• Vegan yogurt or raita

Instructions

1. Rinse rice under cold water In a medium pot, heat olive oil over medium heat. Add rice, turmeric, and salt, and toast for 1–2 minutes. Add water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let steam, covered, for 5 more minutes. Fluff with a fork.
2. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger and cook for 1 minute more.
3. Add curry powder, cumin, smoked paprika, and cayenne. Stir for 30 seconds to toast the spices. Add chickpeas, coconut milk, and crushed tomatoes. Stir and bring to a gentle simmer.
4. Cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Stir in spinach and cook just until wilted (1–2 minutes). Add lime juice and season with salt and pepper to taste.
5. Scoop turmeric rice into bowls. Top with chickpea curry and your favorite garnishes. Serve warm with lime wedges on the side.

Notes

Swap the greens: Kale, chard, or arugula work well in place of spinach.

Make it richer: Add a spoonful of almond butter or cashe cream to the curry.

Add veggies: Stir in chopped zucchini, peas, or sweet potatoes for extra bulk.

No rice? Serve with quinoa, cauliflower rice, or naan.

Nutrition Facts

Calories

560

Carbs

64 g

Cholesterol

0 mg

Fat

31 g

Fiber

8 g

Net carbs

56 g

Protein

13 g

Sat. Fat

19 g

Sodium

1205 mg

Sugar

3 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.