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Curry with Chickpeas, Coconut Milk, and Rice

This straight-from-the-pantry dinner makes weeknight eating fast and easy.

Serves 6
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
657 calories per serving

Ingredients

> 2 (8.8 oz) pkgs 90-second white rice
> 1 (15.5 oz) can chickpeas
> 1 bunch green onions
> 1 red bell pepper
> 2 tbsp peanut oil
> 1 (15 oz) jar mild curry 
> ½ (14 oz can bean sprouts
> ½ (13.6 oz) can coconut milk

Steps

1
Cook the rice according to package directions. Meanwhile, rinse and drain the chickpeas, chop the green onions, and finely dice the bell pepper.
2
Heat the oil in a pan and cook chickpeas, green onions, and bell pepper for 2 min. Add the curry, bean sprouts, and coconut milk and bring to a boil. Simmer on low heat for 10 min. Season with salt and pepper. Serve the curry with the rice.

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