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Curry with Chickpeas, Coconut Milk and Rice

Curry with Chickpeas, Coconut Milk and Rice

Prep time 10 minutes
Cook time 10 minutes
Ready in 20 minutes
Makes 6 servings


  • 2 (8.8 oz) pkgs 90 second white rice
  • 1 (15.5 oz) can chickpeas
  • 1 bunch green onions
  • 1 red bell pepper
  • 2 tbsp peanut oil
  • 1 (15 oz) jar mild curry simmer sauce
  • 1/2 (14 oz) can bean sprouts
  • 1/2 (13.6 oz) can coconut milk


1. Cook the rice according to package directions. Meanwhile rinse and drain the chickpeas, chop the green onions and finely dice the bell pepper.
2. Heat the oil in a pan and cook chickpeas, green onions and bell pepper 2 minutes. Add the curry, bean sprouts and coconut milk and bring to a boil. Simmer on low heat for 10 minutes. Season with salt (in moderation) and pepper. Serve the curry with the rice.


Per serving: 708 calories, 31g fat, 8g saturated fat, 0mg cholesterol, 1208mg sodium, 95g carbohydrate, 13g fiber, 4g sugar, 15g protein