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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
65 min655 kcal4 base servingsDinnerVeganGluten FreeOne PanFamily Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

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

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

Serving tip: Cool rice rapidly in shallow portions and refrigerate ideally within 1hour at 0–5°C; use within 24hours. Cool topping within 1–2hours and keep chilled. Reheat once only until steaming hot throughout.

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

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Ingredients

What you need

  • 280g basmati rice
  • 480g chickpeas
  • 400ml coconut milk
  • 500g courgette
  • 150g red pepper
  • 120g baby spinach
  • 1 red onion
  • 2 cloves garlic
  • 20g ginger
  • 1 lime
  • 15g fresh coriander
  • 15ml olive oil
  • 2 tsp mild curry powder
  • 5g vegetable stock cube
  • 710ml water

You'll also need

4l saute pan, 3l lidded rice saucepan, scales and measuring jug, knife and board, grater

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 ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut thickness and per-batch times fixed, and allow extra elapsed time. Cut courgette into 2cm pieces and pepper into 5mm strips. Finely slice onion, crush garlic and grate ginger. Drain and rinse chickpeas to displayed drained weight. Chop coriander stalks and leaves separately. Measure 15ml lime juice and cut remaining fruit into wedges.

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

    Cook rice

    Rinse white basmati rice. Put all rice and 560ml water in a 3l saucepan. Bring to a simmer, cover and cook on low 10–12 minutes or to selected white-basmati packet until absorbed and tender. Rest covered off heat 3 minutes and fluff.

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

    Soften vegetables

    Heat all olive oil in a 4l saute pan over medium heat. Cook all onion and pepper 8–10 minutes until soft, stirring. Add all courgette 3 minutes, then all garlic, ginger, coriander stalks and curry powder 1 minute.

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

    Simmer curry

    Dissolve all weighed vegetable stock cube in remaining 150ml water. Add to the pan with all coconut milk and drained chickpeas. Simmer uncovered 15–18 minutes, stirring, until courgette is tender and sauce lightly coats a spoon.

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

    Add spinach

    Fold in all spinach and stir 3 minutes until wilted and everything is hot. Take off heat and stir in all measured lime juice.

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

    Serve

    Divide all rice and curry equally between bowls. Scatter all coriander leaves and serve all lime wedges.