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Vegetable Curry with Chickpeas and Basmati Rice
Recipe

Vegetable Curry with Chickpeas and Basmati Rice

Main • Switzerland

Everyday vegetable curry with chickpeas in a tomato-coconut sauce, served with basmati rice. Light enough for weeknights, satisfying enough to keep you full.

Why smarter

Uses plenty of vegetables and chickpeas for fibre and fullness, keeps coconut milk moderate, and relies on spices and aromatics for flavour instead of heavy fats.

Chef tip

For extra flavour, toast the curry powder in the pan for 30 seconds before adding the liquids—don’t let it burn.

Soft line

Comforting curry, weeknight-easy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Basmati rice 240.000 g basmati rice (dry)
2 Canola oil 2.000 tsp canola oil or grapeseed oil
3 Onion, finely chopped 1.000 medium onion
4 Garlic, minced 2.000 cloves garlic
5 Fresh ginger, grated 2.000 tsp ginger
6 Curry powder 2.000 tbsp curry powder mild or medium
7 Ground cumin 1.000 tsp ground cumin
8 Tomato paste 2.000 tbsp tomato paste
9 Diced tomatoes (canned) 400.000 g canned diced tomatoes 1 can
10 Light coconut milk 400.000 ml light coconut milk 1 can
11 Vegetable stock (or water + stock cube) 250.000 ml vegetable stock adjust to desired thickness
12 Carrots, sliced 2.000 medium carrots
13 Red bell pepper, diced 1.000 medium red bell pepper
14 Courgette (zucchini), diced 1.000 medium courgette
15 Chickpeas, drained and rinsed 400.000 g canned chickpeas 1 can; about 240 g drained
16 Baby spinach 80.000 g baby spinach or frozen leaf spinach, thawed and squeezed
17 Lemon juice 1.000 tbsp lemon juice to brighten
18 Salt and black pepper salt and black pepper to taste
19 Fresh coriander (optional) 10.000 g fresh coriander optional garnish

Method

  1. Cook the basmati rice according to the packet instructions. Keep warm.
  2. Meanwhile, heat the canola oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
  3. Stir in garlic and ginger for 30 seconds, then add curry powder and cumin and toast briefly until fragrant.
  4. Mix in tomato paste for 1 minute, then add diced tomatoes, coconut milk and stock. Bring to a gentle simmer.
  5. Add carrots and simmer for 6 minutes, then add bell pepper and courgette. Cook 6–8 minutes until the vegetables are tender-crisp.
  6. Stir in chickpeas and simmer 3–4 minutes to heat through.
  7. Add spinach and stir until just wilted. Season with salt and pepper.
  8. Finish with lemon juice. Serve the curry over basmati rice and top with coriander if using.