I love curry, its distinctive flavor and color, so I decided to make curry chickpeas and shrimp with basmati rice without coconut milk, but with sour cream to make this creamy and delicious typical Indian dish! I chose to use canned chickpeas and thawed shrimp to make this preparation even quicker and easier. You can prepare curry chickpeas with canned chickpeas as a side dish for many main courses throughout the year.
The curry chickpeas without coconut milk are easy and quick to prepare, filling the kitchen with intense aromas reminiscent of distant lands, which have always enchanted us with their unique history and landscapes. Among the recipes I have proposed over the years, you will find: the hummus of chickpeas, a Middle-Eastern recipe which is among the top 10 most-read recipes every year. The chickpea falafel in a pan are among my favorite patties, easy and quick to prepare with canned chickpeas! Then the timeless and always delicious chicken curry with cream and many light and summery chickpea salads! Don’t forget to read the recipe for the chickpea farinata, a typical dish of Ligurian cuisine that won over many of you last year!
Every link you find below will take you directly to the recipe you chose to read. I remind you that I await you daily on the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment to start the day with a sweet or savory treat all together!
Find the video recipe for curry chickpeas and shrimp with basmati rice below the first photo. Let me know in the comments if you like this dish and follow the social profiles so you don’t miss any new recipes!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Indian
- Seasonality: All seasons, Spring, Summer, and Autumn
- Energy 396.69 (Kcal)
- Carbohydrates 38.02 (g) of which sugars 1.98 (g)
- Proteins 30.12 (g)
- Fat 11.32 (g) of which saturated 2.73 (g)of which unsaturated 1.54 (g)
- Fibers 7.16 (g)
- Sodium 706.37 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Curry Chickpeas and Shrimp with Basmati Rice Recipe without Coconut Milk
- 1 cup Basmati rice
- 1 cup canned chickpeas (or pre-cooked chickpeas)
- 7 oz shrimp (thawed in my case)
- 3 tbsps sour cream
- 1 clove garlic
- to taste extra virgin olive oil
- 1 tsp curry
- 1 pinch paprika
- 1 pinch salt
- 1 pinch pepper
- 1 pinch ginger (ground)
- 1 pinch turmeric powder
- to taste coriander
- to taste parsley
Don’t be intimidated by the long list of ingredients needed for this recipe. If you think about it, they are all spices that will give flavor and taste to our dish of curry chickpeas with shrimp and basmati rice.
Tools to prepare the curry chickpeas
- 1 Small bowl
- 1 Bowl
- 1 Pan
- 1 Wooden spoon
- 1 Pot
- 1 Colander
- 1 Plastic wrap
- 2 Spoons
If you have a bowl with lid (buy it click here), you can avoid using plastic wrap to seal the shrimp with the spices for the five-minute rest needed to let them absorb flavors before cooking in the pan.
Recipe steps for curry chickpeas and shrimp with basmati rice without coconut milk
Start the preparation by thawing the shrimp in advance, leaving them in a colander in the sink. Once they are completely at room temperature, we can proceed. Take a bowl with lid and pour in the shrimp adding: a pinch of paprika, some curry, some turmeric powder, some ground ginger, some salt and pepper, the two coriander seeds, and some parsley. Add some extra virgin olive oil. Mix gently with a spoon. Let it soak for at least 5 minutes before proceeding.
If you like, you can use finely chopped fresh parsley or dried parsley, as in my case.
Meanwhile, we can fill a pot to boil the basmati rice. Then put it on the stove, add a pinch of salt, and when it boils, we will insert the basmati rice dosage, letting it cook for the time indicated on the package. Then drain and set aside.
Let’s now proceed with cooking the shrimp. Take a large pan, pour some extra virgin olive oil into it and fry the garlic clove, which we will remove after a few minutes. Add the shrimp to the pan and let them cook for about ten minutes.
During this time, we can drain the canned chickpeas from their preserving liquid, pour them into a small bowl, and season them with curry and parsley. Mix gently with a spoon and then add them to the pan with the shrimp, which will be halfway cooked by now.
Keep the heat medium-low and continue cooking the curry chickpeas and shrimp, adding the tablespoons of sour cream. Stir gently with a wooden spoon, trying not to break the chickpeas. Cooking time: about 10 minutes. Taste and, if necessary, add more curry, salt, or pepper.
Prepare the bowls where you will serve the curry chickpeas with the basmati rice. You can choose two different ways to serve the same dish. In the first, which is the one I chose and which you see in the photo, leave the chickpeas and shrimp separate from the basmati rice, so you can enjoy the two preparations alternately. Or you can pour the basmati rice into the pan, mixing it with the curry chickpeas and shrimp. There’s also the option of serving this preparation on a flat plate, creating a bed of basmati rice with the shrimp and chickpeas in the center.
Feel free to choose how to serve these curry chickpeas and shrimp. The presentation will certainly not change the taste and flavor of the dish! I just need to wish you a good appetite and remind you that I await you here every day in my cooking blog with many easy, quick, and delicious recipes like this one!
Tips and variations of the recipe:
Main tips: remove the garlic after frying it in extra virgin olive oil, so it does not impart a strong garlic smell to the shrimp or chickpeas. Boil the basmati rice following the cooking instructions on the package, do not cool it with water but leave it at room temperature. Do not raise the heat too high during the cooking of the shrimp and chickpeas in the pan, as this could overcook the fish and break down the legume.
Recipe variations: you can replace the shrimp with prawns if you prefer or if you have them already in the freezer or refrigerator. The result will be even better since prawns are meatier than shrimp. As for the spices to add to this recipe, feel free to include all of them or remove those you don’t really like. The dish should primarily please you and suit your tastes.
If you wish to prepare the typical Indian dish of chickpeas and curry, you can replace the sour cream with coconut milk, which I decided not to use due to the cost and because it would remain in the pantry without knowing how to use it for other recipes.
