Coconut Chickpea Curry & Basmati Rice
with Crispy Veggie Samosas, Garlic Naan & Cucumber Yogurt
- Milk
- Wheat
- Tree Nuts
This Indian-inspired meal features a chickpea and bell pepper curry simmered in creamy coconut milk with aromatic spices like curry powder, paprika, and garam masala. It’s served over fluffy basmati rice and accompanied by crispy vegetable samosas, tangy mango chutney, and garlic butter naan. A refreshing cucumber yogurt raita is served on the side for dipping and drizzling.
Ingredients
1 unit
Green Bell Pepper
1 unit
Veggie Stock Concentrate
½ teaspoon
Garam Masala
1 unit
Chickpeas
1 unit
Tomato Paste
2 unit
Naan Bread
(Contains: Milk, Wheat)
1 tablespoon
Curry Powder
6 tablespoon
Yogurt
(Contains: Milk)
2 clove
Garlic
1 teaspoon
Paprika
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 ounce
Mango Chutney
¼ ounce
Cilantro
1 unit
Cucumber
½ cup
Basmati Rice
1 unit
Vegetable Samosas
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust racks to middle and top positions and preheat oven to 375 degrees. Wash and dry produce.
-
Trim and halve cucumber lengthwise, then slice crosswise into ¼-inch-thick half-moons. Peel and mince garlic. Core, deseed, and dice bell pepper. Drain and rinse chickpeas. Finely chop cilantro.
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Add cucumber to a medium bowl (large bowl for 4 servings); season generously with salt.
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Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds.
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Add rice, ¾ cup water (1½ cups for 4), 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.
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Keep covered off heat until ready to serve.
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While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper; cook until softened and lightly browned, 3-5 minutes.
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Stir in tomato paste, curry powder, paprika, and half the garam masala (all for 4 servings); cook, stirring continuously, until fragrant, 1 minute. TIP: If pan seems dry, add another drizzle of oil.
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Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water, and ½ tsp sugar (⅓ cup water and 1 tsp sugar for 4 servings). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. TIP: If curry seems too thick, stir in a splash of water.
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Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper. Keep covered until ready to serve.
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While curry cooks, place samosas on a baking sheet about ½ inch apart. Bake on middle rack until golden brown and crispy, 10-12 minutes. Let stand a few minutes before serving.
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Place naan, dimpled sides down, on a separate lightly oiled baking sheet. Lightly drizzle flat side with oil; bake on top rack until beginning to brown, 3-5 minutes (for 4 servings, you’ll need to bake naan in batches).
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Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP butter (4 TBSP for 4 servings), and a pinch of salt. Microwave until butter has melted, 30-45 seconds.
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Once naan is done baking, remove from oven and carefully spread with garlic butter.
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Drain liquid from bowl with cucumber if necessary; stir in one packet of yogurt (2 packets for 4) and pepper.
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Divide rice and curry between shallow bowls; drizzle with half the remaining yogurt.
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Divide samosas between plates; drizzle with mango chutney and remaining yogurt. Slice naan as desired and divide between plates.
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Top everything with cilantro. Serve with cucumber yogurt on the side. TIP: Enjoy any remaining mango chutney with naan, cucumber yogurt, and curry!
