Go Back
Coconut Curry Chickpea Rice
Rachel Kim

Coconut Curry Chickpea Rice

Coconut milk gives jasmine rice enough richness to carry chickpeas and curry without a separate sauce. Frozen green beans go in from the start and end up tender, not bright and snappy. Stir the coconut milk before measuring; a hard cap of cream left in the can throws off the liquid ratio.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 50 minutes
Total Time 58 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry jasmine rice rinsed and drained
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups frozen cut green beans
  • 1 can 13.5 oz unsweetened coconut milk, stirred
  • 1 1/4 cups low-sodium vegetable broth
  • 1 1/2 tbsp mild curry powder
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine the jasmine rice, chickpeas, green beans, coconut milk, broth, curry powder and salt in the dish.
  3. Stir until the coconut milk is even, press the rice below the liquid and cover tightly with foil.
  4. Bake for 40 minutes without lifting the foil, then test rice from the center.
  5. Add 2 tablespoons hot broth, reseal and bake for 5 to 10 minutes if the rice has a chalky core.
  6. Rest the covered casserole for 10 minutes, then fluff it gently so the chickpeas stay whole.