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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Coconut Milk(ContainsTree Nuts)
Veggie Stock Concentrate
• 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.