Coconut Curry with Chickpea & Bell Pepper
swirled with Yogurt & served with Basmati Rice
- Tree Nuts
- Milk
Curries are one of those meals that warm 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 swirl 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
13.4 ounce
Chickpeas
½ cup
Basmati Rice
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 teaspoon
Garam Masala
1.5 ounce
Tomato Paste
5.07 ounce
Coconut Milk
(Contains: Tree Nuts)
1 unit
Veggie Stock Concentrate
2 tablespoon
Yogurt
(Contains: Milk)
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 all 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. Finely chop cilantro. Drain and rinse chickpeas.
• 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 starting to brown, 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, reduce to low, and cook until thickened, stirring occasionally, 4-5 minutes. TIP: Add a splash of water if curry is too thick. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season generously with salt and pepper.
• Fluff rice with a fork and season with salt and pepper. Divide between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, complex curry flavors; some found it mild and added extra spices for more heat 🌶️.
- Ease of prep: Customers praised how quick and simple it was to create a delicious, restaurant-quality curry at home.
- Suggestions: Consider adding crunchy elements like roasted chickpeas or nuts; some enjoyed it with chicken or extra vegetables.
- Leftovers: Several mentioned it reheated well, with some even enjoying it cold the next day.
- Rice: Many wished for more rice to balance the generous curry portion; some suggested coconut rice as a tasty variation.
Reviews from our home cooks
This was my personal favourite of the first four meals we tried for our first time with Hello Fresh. This is everything curry should be! The yogurt was a very welcome and delicious taste mixed in with the perfect amount of spices. We were lucky enough to get a red pepper as our pepper and it was the perfect compliment to everything. The chickpeas were delicious and the rice was perfect too. Loved it!
Sauce should have been pureed before adding chick peas. Portion size for rice was very small and the chickpea curry made ALOT. I made a triple batch of basmati rice and fed 8 people... get the proper proportions for grains...
This curry is so flavorful and filling with all the warm spices paired with the cool coconut milk. We loved it!
Well I didn't get the Garam Masala or Cilantro in my pack of ingredients so it is possible that those missing flavors is what would have improved this dish for me. It also had a bit more kick than past coconut curry I've had. (I prefer mild) So perhaps include in the directions how to keep the curry even less spicy.
Never would i ever have thought to put chickpeas in curry, but this was AMAZING. The flavors the added crunch of the chickpeas, just wonderful!
I chose to bake the chickpeas (tossed with olive oil and curry seasoning) to give this a crunchy element. Otherwise this would have just been 1, mushy texture.
Love the spice blend of this! I do wish there were more variety with veggie dishes, a large percent are chickpea dishes with similar veggie combos.
I never thought I would eat chickpeas like this but my husband wanted to try it. It was really good and an excellent meatless meal. Thanks for broadening my taste buds!
This dish was hearty and very flavorful. I don't normally eat vegetarian dishes but with this rich meal, I didn't miss the meat. The coconut milk was nice to use as I wouldn't normally cook with this ingredient.
This was our favorite meal this week. Cooking the rice that way was delicious - the bottom of the rice got a little crunchy from the pot and it was such a great texture contrast. We used much less of the spices for our taste and it was still so flavorful and we are excited to make this again!
