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+ servings

Masala Chickpea Curry + Rice

My masala chickpea curry + rice is full of spice, gluten free, vegan and so easy to make. With simple ingredients and 45 minutes, you can have this delicious Indian dish on your table in no time!
Prep Time10 mins
Active Time35 mins
Total Time45 mins
Course: Main, Side
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 4 bowls
Author: The Local Sprout


  • 1 cup dry rice
  • 3 Tbsp. coconut oil separated
  • 1/2 medium yellow onion thinly sliced
  • 6 cloves garlic minced
  • 1/2 cup carrot diced
  • 1/2 cup sweet potato diced
  • 1 tsp salt + extra for sprinkling
  • pinch black pepper
  • 1 tsp ground ginger
  • 4 Tbsp garam masala spice blend separated
  • 1 cup light coconut milk canned
  • 1 cup vegetable broth
  • 2 Tbsp coconut sugar
  • 1 15- ounce can chickpeas drained and rinsed

Toppings (optional):

  • Chopped herbs—cilantro or parsley
  • Fresh lime or lemon juice
  • Sliced green onion
  • Roasted + salted cashews


  • Cook rice according to package instructions, once cooked, cover and set aside until ready to serve.
  • Heat a large saucepan over medium heat. Add the 2 Tbsp. of coconut oil, onion, garlic, carrot, sweet potato, salt and pepper.
  • Sauté for 5-10 minutes or until onions are translucent and vegetables are beginning to soften. Add water—1 Tbsp. at a time if mixture becomes dry.
  • Add ginger and 3 Tbsp of the garam masala spice blend. Stir to coat vegetables.
  • Pour in the coconut milk, vegetable broth, and coconut sugar. Bring mixture to a low boil. Cook for more 5 minutes.
  • Dump mixture into a large high-speed blender or food processor. Blend on high until smooth and creamy—about 1 minutes, scraping sides as needed. Leave sauce in blender and set aside.
  • Heat original saucepan over medium heat. Add chickpeas and 1 Tbsp. of coconut oil. Cook for 1 minute.
  • Add 1 Tbsp. of garam masala and a big pinch of salt. Toss to coat and cook for another 3 minutes, stirring frequently.
  • Scoop half of the chickpeas out of the pan and set aside.
  • Pour the sauce into the pan with remaining chickpeas. Bring back to a low simmer. Cook for another 5 minutes.
  • To serve, top rice with sauce, reserved chickpeas, and optional toppings. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.


Nutrition information is a rough estimate of 1/4 of the recipe without toppings


Serving: 1g | Calories: 536kcal | Carbohydrates: 83.9g | Protein: 15g | Fat: 16.7g | Saturated Fat: 11.6g | Sodium: 829mg | Fiber: 10g | Sugar: 15g