Coconut Curry Shrimp with Chickpeas
served with Basmati Rice & topped with Yogurt
- Tree Nuts
- Milk
- Shellfish
Curries are one of those meals that warms your heart and your belly, and tonight’s vegetarian version is no exception. Chickpeas, onion, and bell pepper get a super savory treatment in a coconut-based curry sauce. Toss that over rice, add a dollop of yogurt and a sprinkle of cilantro, and you have yourself one soul-satisfying meal.
Ingredients
1 unit
Yellow Onion
1 clove
Garlic
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Chickpeas
½ cup
Basmati Rice
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 teaspoon
Garam Masala
1 unit
Tomato Paste
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Veggie Stock Concentrate
2 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince garlic. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Core, deseed, and finely dice bell pepper. Drain and rinse chickpeas. Finely chop cilantro.
• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, 3-5 minutes. • Stir in tomato paste, curry powder, paprika, half the garam masala, and remaining garlic until fragrant, 1 minute. TIP: Love the earthy warmth of garam masala? Add more if you like! • Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Bring to a simmer, then reduce heat to low; cook until thickened, stirring occasionally, 4-5 minutes. TIP: If curry seems too thick, stir in a splash of water. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Add to pan along with onion. Cook, stirring occasionally, until cooked through, 4-6 minutes. Cook through the remainder of this step as instructed.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory, authentic taste; some found it mild and added extra spices for more kick 🌶️.
- Ease of prep: Customers appreciated how quick and simple it was to create restaurant-quality flavors at home.
- Suggestions: Consider adding all the garam masala for bolder taste. Cook shrimp separately to avoid overcooking.
- Portions: Several noted generous shrimp portions, but a few wanted more vegetables and less rice.
Reviews from our home cooks
The flavor was good! However, the rice to everything else portion is still very out of whack!! Why skimp on rice? That is the cheapest part of the kit. The bell peppers and onions needed more time cooking and the addition of the tomato paste while toasting the spices was super weird. That should have gone in with or after the coconut milk. Also the shrimp substitution timing probably should have happened after cooking the bell peppers and onion a little longer. I needed a large pan for this, and a super tiny pan to get the rice to cook properly.
This dish is so delicious! I cooked it with the shrimp. My husband and I couldn't stop eating it. Loved It.
We didn't care for the shrimp directions: they would have been really over cooked. So we cooked them separately in a pan and added them with the butter. Better substitution directions would be good. We loved this recipe, though: it came out great!
Your replacement directions for shrimp would overcook the shrimp by several minutes. We cooked them first, put them on a plate, and mixed them in with the butter at the end. You really should fix that.
Amazingly tasty. We enjoy this one! Plentiful quantity of shrimp, too. Delicious!!!
Easy to make, could use a bit more spice, at least as an option
It was really out of our comfort zone, but it turned out great and we felt like we really learned to cook something very new to us and loved it!
Added all of the garam masala and full onion even for two servings and it was fantastic!!!
I love the international wing of HF! I get to try such amazing flavors and they are easy to make and delish. I'm a California beach girl, landlocked in upstate NY. And variety of food is few and far between. So I appreciate the multi cultural menu.
Delicious recipe that didn't take long to bring home authentic flavors.
