Creamy Coconut Chickpea Curry
over Garlic Rice
- Tree Nuts
- Milk
Nothing screams comfort food quite like a creamy, dreamy curry, and this veggie-centric version does not disappoint. Chickpeas are simmered in a richly-spiced, super-aromatic mixture of sweet coconut milk, diced tomatoes, curry powder, paprika, and sautéed onion. It’s all spooned over garlicky rice, then sprinkled with fresh cilantro and thinly-sliced chili pepper for customizable heat. Delicious? Check. Cozy? You bet. On the table in just 30 minutes? Yep—this dish has got it all, friend.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
1 unit
Tomato
1 unit
Cilantro
1 unit
Chickpeas
1 unit
Rice
1 unit
Tomato Paste
1 unit
Curry Powder
1 unit
Paprika
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Sour Cream
(Contains: Milk)
1 unit
Chili Pepper
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Sugar
Nutrition Values
Cooking Steps
Wash and dry produce. Peel and finely chop garlic. Halve, peel, and finely chop half the onion (whole onion for 4 servings). Drain and rinse chickpeas. Dice tomato. Roughly chop cilantro.
Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and 1 tsp salt (2 tsp for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.
Stir chickpeas, diced tomato, coconut milk, 1 tsp sugar, ¼ cup water, and a big pinch of salt into pan. (For 4 servings, use 2 tsp sugar and ⅓ cup water.) Bring to a simmer, then reduce heat to medium. Cook until thickened, 5-7 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. (If mixture is too thick, add another splash of water.) Taste and season generously with salt and pepper.
Fluff rice with a fork; season with salt and pepper. Divide rice between bowls and top with chickpea curry. Sprinkle with cilantro. If you like things spicy, thinly slice chili and top with as much as you like.
