Chickpea coconut curry with rice
A Indian dinner for the galley that copes with rough seas, can be made ahead and frozen, needs no fridge, about 30 min hands-on.
- Dinner
- Indian
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas600 g (150 g)
- Coconut milk (can)400 g (100 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Fresh ginger20 g (5 g)
- Garam masala12 g (3 g)
- Ground turmeric4 g (1 g)
- Canned chopped tomatoes320 g (80 g)
- Sunflower / vegetable oil32 g (8 g)
- Basmati rice300 g (75 g)
Method
- Fry onion, garlic, ginger and spices in oil.
- Add chickpeas, tomatoes and coconut milk; simmer 15 minutes.
- Serve over rice.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
⚡ Night-watch fuel · 🌾 Fibre-rich
- kcal
- 803
- protein
- 20 g
- fat
- 34 g
- carbs
- 109 g
- sugar
- 10 g
- fibre
- 14 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes