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Coconut Curry with Chickpea & Bell Pepper
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Coconut Curry with Chickpea & Bell Pepper

Coconut Curry with Chickpea & Bell Pepper

swirled with Yogurt & served with Basmati Rice

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.

No Oven
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 clove


1 unit

Bell Pepper

¼ ounce


13.4 ounce


½ cup

Basmati Rice

1 tablespoon

Curry Powder

1 teaspoon


1 teaspoon

Garam Masala

1.5 ounce

Tomato Paste

5.07 ounce

Coconut Milk

(Contains Tree Nuts)

1 unit

Veggie Stock Concentrate

2 tablespoon


(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories790 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate99 g
Sugar16 g
Dietary Fiber9 g
Protein18 g
Cholesterol30 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Pot



• 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.

Cook Rice

• 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.

Cook Curry

• 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.

Finish & Serve

• Fluff rice with a fork and season with salt and pepper. Divide between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro. Serve.