Red Curry Chickpeas & Broccoli Rice
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Red Curry Chickpeas & Broccoli Rice is the perfect vegan weeknight dinner idea! Healthy, veggie-packed rice and chickpeas in coconut curry sauce!
I love a recipe that makes amazing leftovers and this Red Curry Chickpeas & Broccoli Rice recipe is it! I ate this for days and never got tired of it. It is a totally balanced meal with a good amount of protein, tons of veggies & totally satisfying. The red curry coconut sauce is comforting and the rice has so much flavor. This is a must make!
Step One: Make the Red Curry Chickpeas
I love anything in a red curry coconut sauce. And these chickpeas are no exception. The chickpeas are seasoned and then slightly charred in a skillet before being simmered in coconut milk. Super comforting and delicious!
Combine the chickpeas, red curry paste, soy sauce, rice vinegar, sesame oil, garlic powder, ginger powder & pepper in a bowl and mix to combine.
Heat a skillet over medium heat and add the chickpeas. Cook for 3 minutes, stirring frequently. Pour in the coconut milk and bring to a boil. Lower heat and simmer until ready to serve. The sauce will thicken as it simmers.
Step Two: Make the Broccoli Rice
I love this rice because it has soooooo many veggies mixed in. And it is a great way to make use of leftover rice in the fridge!
Start by dicing an entire head of broccoli into tiny pieces (this will help it cook faster).
Heat some oil in a skillet over medium heat. Add the broccoli, diced onion & carrot and cook down for 3-5 minutes, or until the veggies start to get tender. Add some corn & dry seasonings and cook for another minute.
Pour in the leftover rice, soy sauce & sriracha and mix to combine. Cook for another couple minutes – you want the rice to be heated through and the veggies to be tender. Taste and adjust the seasonings as needed.
Step Three: Serve & Eat
And that is it! This recipe is so quick and easy!
To serve, add rice to each bowl and top with the chickpeas – be sure to scoop up some of that red curry coconut sauce. Top everything off with lots of green onion and sesame seeds.
This recipe is cozy, but filling. You get everything you need in one bowl. And the leftovers can be popped in the microwave for a quick lunch the next day!
Need more recipe inspo? Check these out:
Red Curry Chickpeas & Broccoli Rice
Ingredients
FOR THE CHICKPEAS
- 2 tablespoons red curry paste
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup coconut milk from a can
FOR THE BROCCOLI RICE
- 1 tablespoon olive oil
- 1 head broccoli cut in small pieces
- 1/2 yellow onion diced
- 1 large carrot diced
- 1/2 cup corn
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 cups leftover cooked rice
- 1-2 tablespoons low sodium soy sauce to taste
- 1 tablespoon sriracha optional
FOR SERVING
- green onion chopped
- sesame seeds
Equipment
Instructions
- Combine all of the chickpea ingredients (except for the coconut milk) in a bowl and mix to combine.
- Heat a skillet over medium heat and add the chickpeas. Cook for 5-7 minutes, stirring frequently. You want the chickpeas to get a slight char. Pour in the coconut milk and bring to a boil. Lower heat and simmer until ready to serve.
- Heat the oil in another skillet over medium heat. Add the broccoli, onion & carrot and cook down for 3-5 minutes, or until the veggies start to get tender. Add the corn & dry seasonings and cook for another minute.
- Pour in the rice, soy sauce & sriracha and mix to combine. Cook for another couple minutes – you want the rice to be heated through and the veggies to be tender. Taste and adjust the seasonings as needed.
- To serve, add rice to each bowl and top with chickpeas, green onion and sesame seeds.
Video
This was delicious! It was too spicy for our kids but they liked the rice and next time I’ll just add some plain chickpeas to their bowl.
So glad it was a hit – even if the kids couldn’t eat it. More for you! lol
This was so good! I still dream about it and will be making it again. Loved all the different components which come together into a cohesive meal.
Thanks Nicole! So happy you liked it!
This is DELICIOUS!!!
I added a whole can of coconut milk (because… why not?!!) so it was extra saucy.
So flavorful and so easy – this is a KEEPER. Thank you, Rene!
Love extra saucy! So glad you liked it Lynn!
This was a really wonderful dinner! Instead of rice, I used quinoa which worked really well. I will keep this one on dinner rotation.
Thanks Kavies! So glad you enjoyed it!
Can you use cauliflower rice?
Love that idea – even more veggies!
Absolutely loved this recipe. I added some Fresno peppers to the rice & it gave it a nice little kick. Makes great leftovers too. I’ll definitely be making this again! Thank you for sharing.
Thanks Jennifer! So glad you liked it. Love the idea of adding fresnos too!