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Dinner recipe

Coconut Chickpea Courgette Rice Bowls with Lime

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A gentle vegan coconut curry bowl with chickpeas, courgette, pepper, spinach, basmati rice, coriander, and lime.

Start planningStart cookingIngredients
40 min590 kcal4 base servingsDinnerVeganGluten FreeOne PanFamily Friendly
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Recipe and nutrition estimates

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Focus ingredients: chickpeas, coconut milk, courgette, basmati rice

Dietary fit: Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Add chilli oil at the table for adults rather than making the whole pan spicy.

Coconut Chickpea Courgette Rice Bowls with Lime plated and ready to serve.

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Ingredients

What you need

  • 280g basmati rice
  • 2 tins chickpeas
  • 1 tin coconut milk
  • 2 courgette
  • 1 red pepper
  • 120g baby spinach
  • 1 red onion
  • 2 garlic
  • 20g ginger
  • 1 lime
  • 1 bunch fresh coriander
  • 1 tbsp olive oil
  • 2 tsp mild curry powder
  • 1 vegetable stock cube

You'll also need

saucepan with lid, wide lidded pan, knife, chopping board, grater, colander

Method

Step by step

Up to 8 clear steps
  1. Coconut Chickpea Courgette Rice Bowls with Lime cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Dice the courgettes and red pepper, finely slice the red onion, grate the garlic and ginger, drain and rinse the chickpeas, chop the coriander leaves and stalks separately, and cut the lime into wedges.

    10 min
  2. Coconut Chickpea Courgette Rice Bowls with Lime cooking step 2: Cook the rice.
    Step 2

    Cook the rice

    Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 560ml water and a pinch of salt, bring to the boil, cover, then cook on a low heat for 10 minutes. Turn off the heat and leave covered.

    15 min
  3. Coconut Chickpea Courgette Rice Bowls with Lime cooking step 3: Build the curry base.
    Step 3

    Build the curry base

    Heat 1 tablespoon olive oil in a wide lidded pan over a medium heat. Cook the red onion, courgette, and red pepper with a pinch of salt for 6 to 7 minutes until glossy and starting to soften.

    7 min
  4. Coconut Chickpea Courgette Rice Bowls with Lime cooking step 4: Simmer with coconut.
    Step 4

    Simmer with coconut

    Stir in the garlic, ginger, coriander stalks, and mild curry powder for 1 minute. Add the chickpeas, coconut milk, crumbled vegetable stock cube, and 150ml water, then simmer uncovered for 10 to 12 minutes until lightly thickened.

    13 min
  5. Coconut Chickpea Courgette Rice Bowls with Lime cooking step 5: Wilt the spinach.
    Step 5

    Wilt the spinach

    Fold the baby spinach through the curry for 1 to 2 minutes until just wilted. Squeeze in half the lime juice and taste before adding extra salt or black pepper.

    2 min
  6. Coconut Chickpea Courgette Rice Bowls with Lime cooking step 6: Serve the bowls.
    Step 6

    Serve the bowls

    Fluff the rice with a fork and divide it between bowls. Spoon over the coconut chickpea courgette curry, scatter with coriander leaves, and serve with the remaining lime wedges.