Coconut Curry with Chickpeas
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Coconut Curry with Chickpeas

Coconut Curry with Chickpeas

topped 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 dollop of yogurt and a sprinkle of cilantro, and you have yourself one soul-satisfying meal.

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
Sodium840 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 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.

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 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.

Finish & Serve

• 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.