This flavorful, plant-based curry is made entirely from pantry staples. It’s creamy, spiced, and perfect for quick flexible meals.

Scale

1 can chickpeas (drained and rinsed)

1 can full-fat coconut milk

2 tablespoons tomato paste

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup water

1 cup dry rice

2 tablespoons olive oil

Heat olive oil in a saucepan.

Add tomato paste, salt, cumin, and pepper. Stir for 1 minute.

Pour in coconut milk and stir together until slightly thickened.

Add chickpeas and water. Simmer uncovered for 20 minutes.

While curry simmers, cook rice as per package directions.

Taste and adjust seasoning as needed.

Plate cooked rice, ladle curry on top, and garnish if desired.

Add chili flakes for more heat

Substitute chickpeas with white beans or lentils

Keywords: easy pantry meals, chickpea curry, coconut curry, pantry dinners