The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Chickpea & Pepper Curry with Speedy Rice & Cucumber Salad
Hungry kids? This family favourite is ready in 20 minutes. Coconut and mild curry powder create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With fluffy speedy basmati rice on the side, it’s a delicious family meal that’s low on effort. Plus, it’s easy to tailor - simply pop the peppers, tomatoes and cucumbers on the side as crunchy crudités for little ones.
Ready in 20
1/3 daily fibre
8 plants
Family-friendly
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 cucumber
- 1 unwaxed lime
- 80g creamed coconut
- 460g chickpeas (Chickpeas, water, salt)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pepper
- 110g baby tomatoes
- 1 onion
Nutritional Information
Calories: 503
Protein: 15g
Carbs: 45g
Fat: 20g
Creamy Chickpea & Pepper Curry with Speedy Rice & Cucumber Salad
Hungry kids? This family favourite is ready in 20 minutes. Coconut and mild curry powder create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With fluffy speedy basmati rice on the side, it’s a delicious family meal that’s low on effort. Plus, it’s easy to tailor - simply pop the peppers, tomatoes and cucumbers on the side as crunchy crudités for little ones.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a sieve & a measuring jug
Get started
- Finely dice the onion. Halve the tomatoes. Dice the peppers into 2cm chunks (make it kid friendly: leave the peppers and tomatoes out of the curry and serve as crudités on the side instead)
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4 mins, until softening. Season with salt and pepper
Make the curry
- Stir in the ginger & garlic paste and curry powder (use half for a milder flavour) and cook for 1 min
- Drain and rinse the chickpeas, then add to the pan, along with the creamed coconut, tomatoes and 300ml water. Bring to a simmer, stirring until the coconut is dissolved, then simmer for 6-7 mins, until thickened slightly
Make the salad & heat the rice
- Meanwhile, halve the lime. Slice the cucumber into 1/2cm half-moons
- Add the cucumber to the large bowl, with the juice from half the lime and a pinch of salt and pepper (make it kid friendly: cut the cucumber into batons and serve as crudités on the side. Keep the lime for garnish)
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per package instructions
Plate up
- Squeeze the juice from the remaining lime into the curry and season to taste
- Serve the chickpea curry and rice into bowls, with the salad (and crudités) alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.