Family Chickpea Coconut Curry with Veggies

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Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.
Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Family Chickpea Coconut Curry with Vegetables is a creamy, crunchy, and filled with warm, soothing, yummy flavors.  You get the creamy, almost nutty roasted chickpeas, with the sweet and creamy coconut milk.  Then lots of crunch and texture from the sweet red bell pepper, zucchini, and onion.  Finally, I took a little inspiration from Thai Curry and added in aeromatic fresh basil, which brings a wonderful fresh finish.  It’s all served on top of fluffy rice that soaks up the delicious sauce.

I call it ‘Family’ Chickpea Coconut Curry because it’s a great option to introducing kids to new flavors.  For my kids, I find when new flavors are more subtle, not too spicy, they are more likely to try them and more likely to like them.  While this dish is full flavored, it’s not too in-your-face.

Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

This Chickpea Coconut Curry is packed with Vitamins & Nutrients, but few calories! 

If your looking to add more plant-based dishes to your family diet, but you’re concerned about getting enough protein, beans are a great way to go!  In this dish, that means Garbanzo beans or Chickpeas.  Not only does this Chickpea Coconut Curry recipe provide protein, you get fiber, vitamins, and other nutrients too!  

In this recipe, for only 325 calories per serving, you are getting 3g Fiber and 8g Protein!  Scroll down to see the Nutrition Facts.  Plus Chickpeas are great for so many health benefits that you can read more about here!

Family Chickpea Coconut Curry over rice in a bowl with fork holding a bite.  It has bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special here! You need a sheet pan to roast the chickpeas and a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD FOR YOUR CHICKPEA COCONUT CURRY

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this recipe, you can prep the ingredients ahead or make the entire dish ahead and reheat when you’re ready to eat! 

For the rice, you can make it ahead or the night of.  

To prepare the veggies and chickpeas ahead, start by draining and rinsing the chickpeas.  Chop red pepper into bite-size pieces. Cut the zucchini into 1.5 inch sticks.

Chickpeas, sliced red pepper, and sliced zucchini for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Dice the onion. Mince the garlic clove and mince the ginger. All of these can be stored in the fridge combined. You can measure out the other ingredients now too and store everything on a sheet pan together in the fridge.

Ingredients for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

 

COOK YOUR CHICKPEA COCONUT CURRY

Drain the Chickpeas (if you haven’t already), rinse, then pat dry. Place on sheet pan. Drizzle with a tsp of coconut oil or olive oil and sprinkle with salt and pepper. Toss the chickpeas to coat and then separate into a single layer. Roast them in the oven for 20 minutes.Chickpeas on pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Chickpeas on pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Preheat a large skillet on high. Add a tsp of Coconut Oil or Olive Oil and then add the red pepper and Zucchini. Cook for 5-6 minutes until they start to sear soften slightly. Then transfer to a plate.Red Peppers and Zucchini in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Red Peppers and Zucchini on plate for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

To the same pan, turn the heat down to medium-low, add a tsp of oil and add the onions, garlic, and ginger. Stir often so that they do not burn. Cook to soften about 2 minutes.

Adding garlic to onions and ginger in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Onions, garlic, and ginger in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Make the slurry by whisking in the cornstarch into the coconut milk. 

Adding cornstarch to coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Mixing cornstarch in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Mixed cornstarch in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Add the Coconut Milk Slurry and the broth to the onions mixture.   Also add and whisk in the honey, curry powder, cayenne powder, and salt & ground pepper to taste.  Continue to whisk until thickened.  It’s thick enough when you’re able to see the pan for a few seconds when you scrape the bottom.

   Mixing curry seasoning in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Curry Sauce in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Add in the roasted chickpeas and the cooked red pepper and zucchini. Stir to combine and warm through, as needed. Just warm through and remove from the heat. Be sure not to over cook the zucchini as it will get mushy.

Chickpea Coconut Curry in pan with red peppers, zucchini, and roasted chickpeas. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Put the rice in a bowl and top with the Chickpea Coconut Curry.

ENJOY!  😍 Carrie

Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Family Chickpea Coconut Curry with Veggies

Family Chickpea Coconut Curry with Vegetables is a creamy, crunchy, and filled with warm, soothing, yummy flavors.  You get nutty roasted chickpeas, with sweet and creamy coconut milk.  Then lots of crunch and texture from the sweet red bell pepper, zucchini, and onion.  Finally, I took a little inspiration from Thai Curry and added in aeromatic fresh basil, which brings a wonderful fresh finish.  It's all served on top of fluffy rice that soaks up the delicious sauce.

Course Main Course
Cuisine Indian
Keyword chickpeas, coconut, Curry, Rice bowl, vegetable, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 325 kcal
Author Carrie Tyler

Ingredients

  • 2 cups Long grain White Rice, uncooked
  • 3 tsp Coconut oil or Extra Virgin Olive Oil
  • 1 Red Bell Pepper
  • 1 Zucchini, medium-large sized
  • 15 oz Chickpeas (13-15 oz can will be fine)

Curry Sauce

  • 1 Small Yellow Onion
  • 1 Garlic Clove, minced
  • 1 tbsp Ginger, minced
  • 1/2 cup Vegetable Broth or stock
  • 3 tbls Cornstarch
  • 14 oz Lite Coconut Milk (13-15 oz can will be fine)
  • 2 tsp Curry Powder
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 tsp Honey
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 10 Basil Leaves

Instructions

Prep-Ahead Instructions

  1. You can make the rice ahead and reheat or wait until you cook the dinner. Make the rice according to package instructions. Or: To a small-medium pot with a lid, add 4 cups water, 1/2 tsp salt, and rice. Bring water to boil, stir, turn heat down to lowest setting, cover the pot and cook for 20 minutes. After 20 minutes, turn off the heat, but leave covered until ready to serve.

  2. Drain the chickpeas. Chop red pepper into bite-size pieces. Cut the zucchini into 1.5 inch sticks.

    Chickpeas, sliced red pepper, and sliced zucchini for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  3. Dice the onion. Mince the garlic clove and mince the ginger. All of these can be stored in the fridge combined. You can measure out the other ingredients now too and store everything on a sheet pan together in the fridge.

    Ingredients for Chickpea Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.

Cook your Chickpea Coconut Curry!

  1. Preheat the oven to 400 F degrees.
  2. Drain Chickpeas (if not already done), rinse, then pat dry. Place on sheet pan. Drizzle with a tsp of coconut oil or olive oil and sprinkle with salt and pepper. Toss the chickpeas to coat and then separate into a single layer. Roast them in the oven for 20 minutes.

    Chickpeas on pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  3. Preheat a large skillet on high. Add a tsp of Coconut Oil or Olive Oil and then add the red pepper and Zucchini. Cook for 5-6 minutes until they start to sear soften slightly. Then transfer to a plate.

    Red Peppers and Zucchini in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  4. To the same pan, turn the heat down to menium-low, add a tsp of oil and add the onions, garlic, and ginger. Stir often so that they do not burn. Cook to soften about 2 minutes.

    Adding garlic to onions and ginger in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  5. Make the slurry by whisking in the cornstarch into the coconut milk.

    Mixed cornstarch in coconut milk for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  6. Add the Coconut Milk Slurry and the broth to the onions mixture.   Also add and whisk in the honey, curry powder, cayenne powder, and salt & ground pepper to taste.  Continue to whisk until thickened.  It's thick enough when you're able to see the pan for a few seconds when you scrape the bottom.

    Curry Sauce in pan for Family Coconut Curry. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  7. Add in the roasted chickpeas, the cooked red pepper and zucchini, and the fresh basil leaves. Stir to combine and warm through, as needed. Just warm through and remove from the heat. Be sure not to over cook the zucchini as it will get mushy.

    Chickpea Coconut Curry in pan with red peppers, zucchini, and roasted chickpeas. The sauce has onion, coconut milk, ginger, garlic, and warm Indian Curry spices.
  8. Put the rice in a bowl and top with the Chickpea Coconut Curry.

    Family Chickpea Coconut Curry over rice in a bowl with red bell pepper, zucchini, onion, coconut milk, and warm Indian Curry spices.

Weeknight Black Bean Taco Bowl Bar

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Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro.  This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want!  Perfect for kids.  #tacos #tacobowls #healthyfood  #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Imagine this… Your spoon scoops up fluffy rice with smoky black beans, creamy avocado, salty Cotija cheese, cool tangy sour cream, fresh tomato, and bright cilantro.  Then you look at your child scooping up a giant spoonful of rice and a lone black bean, while simultaneously shoving cheese into her mouth with her other hand.  Ahhhh, family dinner ;).

Sound familiar?  Well, then this Weeknight Black Bean Taco Bowl Bar is just for you!  You can make the beans and rice on the weekend and reheat on the weeknight.  Then, everyone fills their bowl with any of the toppings that suits their fancy.  You can load ’em up and the kids can pick and choose. 

Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want! Perfect for kids. #tacos #tacobowls #healthyfood #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Black Beans are Sooooooo Good for You!

Black Beans are pretty amazing in terms of health benefits.  They have a whopping 15g of protein and 15g of Fiber in 1 cup!  It’s recommended that Women get 25g of Fiber daily, but most women aren’t getting this much in their diet.   When I checked my daily fiber intake, I was only at about 15g and was really surprised!!  Track your Fiber for a day or two and see how you stack up. 

Black beans are a great source of Fiber, especially if you’re eating a gluten free diet and may not be getting fiber from grains.  Try my Huevos Tostadas, Easy Brazilian Black Beans or Chickpea & Black Bean Cakes with Cucumber Yogurt Sauce or my Creamy Cajun Beans & Cauliflower over Quinoa for other great ways to enjoy black beans!

Black Beans with spoon for Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want! Perfect for kids. #tacos #tacobowls #healthyfood #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR BLACK BEAN TACO BOWLS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

For Dry Black Beans start this 1-2 days prior to when you want to eat…Measure out 1 cup and strain them under water. Then pour into a bowl, cover with water so that the water is about 1 inch above the beans. Place in the fridge overnight.

Dry Black Beans soaking in water for Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want! Perfect for kids. #tacos #tacobowls #healthyfood #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Dry Black Beans soaking in water for Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want! Perfect for kids. #tacos #tacobowls #healthyfood #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

You can definitely use canned black beans as well, just rinse them off under water and follow the same instructions in the recipe.

Mince the garlic, chop the cilantro, slice the scallion thin.

When you’re ready to cook the beans (this can be done up to 5 days in advance and even frozen up to 4 months in advance), drain them and give them another rinse. Pour them into a pot and add 1 cup water, along with the minced garlic, 1/2 cup cilantro, chili powder, cumin, and salt.

Bring the beans up to a boil, then turn the heat down to a simmer, cover and let cook for 60 minutes.  NOTE, for canned beans you can reduce this time to 20 minutes.

While the beans are cooking, make the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 4 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. 

ASSEMBLE YOUR BLACK BEAN TACO BOWL BAR 

When you’re ready to eat, reheat the beans and rice if you’ve made them ahead.  Dice the avocado and the tomato. Get the sour cream and cotija cheese, extra cilantro leaves, and tortilla chips ready.

Serve the the rice in bowls with beans on top. Let everyone top them with whatever they want! Enjoy!

ENJOY!

😍 Carrie

Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want! Perfect for kids. #tacos #tacobowls #healthyfood #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Black Bean Taco Bowls

Black Bean Taco Bowls have fluffy rice with smoky black beans, creamy avocado, salty Cotija cheese, cool tangy sour cream, fresh tomato, and bright cilantro.  This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings that suits their fancy.  You can load 'em up and the kids can pick and choose.  #tacos #tacobowls #healthyfood #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian

Course Main Course
Cuisine Mexican
Keyword black beans, dinner, easy dinner, family dinner, tacos, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Dry Bean Soaking 8 hours
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 738 kcal
Author Carrie Tyler

Ingredients

  • 16 Black Beans, dry soaked in water or canned
  • 1 clove Garlic
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 cup Fresh Cilantro
  • 2 Scallions
  • 2 cups Rice, uncooked
  • 1 cup Sour Cream
  • 1 cup Cotija Cheese
  • 1 Avocado
  • 1 Tomato
  • 1 cup Tortilla Chips

Instructions

Prep-Ahead Instructions

  1. For Dry Black Beans start this 1-2 days prior to when you want to eat...Measure out 1 cup and strain them under water.  Then pour into a bowl, cover with water so that the water is about 1 inch above the beans.  Place in the fridge overnight.

    Dry Black Beans soaking in water for Black Bean Taco Bowl with rice, smoky black beans, avocado, salty Cotija cheese, sour cream, fresh tomato, and bright cilantro. This Black Bean Taco Bowl Bar lets everyone fills their bowl with any of the toppings they want! Perfect for kids. #tacos #tacobowls #healthyfood #dinner #healthydinner #familydinner #kidsdinner #blackbeans #vegetarian
  2. Mince the garlic, chop the cilantro, slice the scallion thin.  

  3. When you're ready to cook the beans (this can be done up to 5 days in advance and even frozen up to 4 months in advance), drain them and give them another rinse.  Pour them into a pot and add 1 cup water, along with the minced garlic, 1/2 cup cilantro, chili powder, cumin, and salt.

  4. Bring the beans up to a boil, then turn the heat down to a simmer, cover and let cook for 60 minutes.

  5. While the beans are cooking, make the rice.  Rinse the rice under water in a strainer until the water runs clear.  Add to 4 cups of water with a pinch of salt and bring up to a boil.  Turn the water down to a low simmer, cover and cook for 20 minutes. 

  6. While the beans and rice are cooking (or warming back up), dice the avocado and the tomato.  Get the sour cream, cotija cheese, extra cilantro leaves, and tortilla chips ready in bowls with spoons.

  7. When the beans and rice are done, serve the the rice in bowls with beans on top.  Let everyone top them with whatever they want!  Enjoy!