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A rustic wooden table displays a deep earthenware bowl filled with a vibrant Sri Lankan-style chickpea and vegetable curry, featuring golden chickpeas, bright carrots, green peas, and bell peppers in a creamy amber coconut sauce. Fluffy basmati rice sits neatly beside the curry, with each grain distinct. A small bowl of fresh cucumber salad with red onion slices in a glossy vinegar dressing rests nearby. Cinnamon sticks and cardamom pods are scattered as props, adding a warm, authentic touch.
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Sri Lankan-Inspired Vegetable and Chickpea Curry with Cucumber Salad

This fragrant Sri Lankan-inspired curry brings together protein-rich chickpeas with warming spices and colorful vegetables, perfectly complemented by a refreshing cucumber salad that cuts through the rich flavors with its cool, tangy brightness.
Course Main Course
Cuisine Sri Lankan
Diet Gluten Free, Vegan
Keyword Chickpeas, Curry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3
Calories 1237kcal
Author Claude 3.7 Sonnet Thinking

Equipment

  • Large pot
  • cutting board
  • Knife
  • measuring cups and spoons
  • Rice Cooker
  • mixing bowl

Ingredients

Ingredients for Curry (Serves 3)

  • 2 cans chickpeas drained and rinsed
  • 1 can coconut milk
  • 2 medium onions finely chopped
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 2 bell peppers chopped
  • 2 carrots sliced
  • 1 cup frozen peas
  • 2 tbsp Just Spices Curry Madras
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp chili powder adjust to taste
  • 2 tbsp olive oil
  • Salt to taste
  • 2 cups basmati rice white or whole grain

Ingredients for Cucumber Salad

  • 1 cucumber thinly sliced
  • 1 small onion thinly sliced
  • 2 tbsp white balsamic vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Instructions

For the Curry:

  • Heat olive oil in a large pot over medium heat.
  • Add onions and sauté for 5 minutes until translucent.
  • Add garlic and ginger, and sauté for another minute until fragrant.
  • Add bell peppers and carrots, and cook for 5 minutes.
  • Stir in the spices (curry powder, cinnamon, cardamom, chili powder) and cook for 1 minute until fragrant.
  • Add the chickpeas and coconut milk. Bring to a simmer.
  • Let the curry simmer for 15-20 minutes, or until the vegetables are tender.
  • Meanwhile, cook the basmati rice according to package instructions.
  • Just before the curry is done, stir in the frozen peas and let them heat through for 2-3 minutes.
  • Season with salt to taste.

For the Cucumber Salad:

  • Combine the cucumber and onion in a mixing bowl.
  • In a small bowl, whisk together the vinegar, maple syrup, salt, and pepper.
  • Pour the dressing over the cucumbers and onions, and toss to coat.
  • Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Notes

Serving suggestions:
Serve the curry over the basmati rice with the cucumber salad on the side. The cool, crisp salad provides a refreshing contrast to the warm, fragrant curry.
For the Sri Lankan-inspired curry, serve a chilled German wheat beer (Hefeweizen) with its gentle, fruity notes that beautifully balance the curry's spiciness while complementing the coconut milk base. Alternatively, an off-dry Riesling would work wonderfully with its slight sweetness cutting through the heat. For a non-alcoholic option, offer a refreshing cucumber-mint infused water or a traditional lassi made with yogurt, a touch of maple syrup, and cardamom - both drinks will cool the palate between spicy bites while enhancing the meal's flavors.
 
Allergens:
  • Coconut (coconut milk)
 
Emission Hotspots:
  • Rice farming
  • Shop to home transportation, if a combustion car is used
  • While canned goods are convenient, they carry a higher environmental cost than their raw counterparts. The processing, metal packaging, and shipping of these heavier water-filled cans all contribute to their larger carbon footprint.
 
Sustainability tips:
  • Buy climate-friendly rice grown using regenerative farming techniques instead of conventional rice
  • Instead of buying canned chickpeas, bulk-cook and freeze dried chickpeas. If you have a pressure cooker, you can minimize the energy used for cooking
  • Freeze leftover coconut milk in ice cube trays for future recipes
  • Walk or bike to the supermarket and farmer’s market
  • Cook the rice in a rice cooker (e.g. the Reishunger Digital Reiskocher) to save some energy
  • Make your guinea pigs 🐹 happy with a menu of cucumber, bell pepper and cilantro
  • Save the water used to rinse rice for watering plants. Rice water contains essential plant nutrients that can help support growth and development
  • Consider growing herbs at home - even a small windowsill herb garden reduces packaging and transportation while providing fresh flavours
  • Save the aquafaba (chickpea water) to make a dessert, e.g. a nice vegan Mousse au Chocolat.
  • Freeze leftovers in individual containers for quick future meals