Indian-Style Chickpea Coconut Curry
Served with Basmati Rice & Topped with Yogurt
- Tree Nuts
- Milk
Curries are one of those meals that warms your heart and your belly—for Asian Heritage Month, try this vegetarian version that’s no exception! Chickpeas, onion, and bell pepper get a super savory treatment in a coconut-based curry sauce. Serve it over rice, add a dollop of yogurt and a sprinkle of cilantro, and you have yourself one soul-satisfying meal.
Ingredients
1 clove
Garlic
1 unit
Onion
1 unit
Bell Pepper
1 unit
Chickpeas
¼ ounce
Cilantro
½ cup
Basmati Rice
1 unit
Tomato Paste
1 tablespoon
Curry Powder
1 teaspoon
Paprika
1 teaspoon
Garam Masala
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Veggie Stock Concentrate
2 tablespoon
Yogurt
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds. • Add rice, 3⁄4 cup water (1 1⁄2 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 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, 1⁄4 cup water, and 1⁄2 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.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The coconut-curry sauce is creamy and warming, though some found it mild; use all the garam masala and add cayenne or chili flakes for more depth 🌶️.
- Ease of prep: Simple and quick to pull together, with minimal dishes — a great weeknight option even for first-time curry cooks.
- Suggestions: Add spinach, zucchini, or broccoli for more vegetables; a squeeze of lemon or lime at the end brightens the whole dish.
- Leftovers: Flavors deepen overnight, making this an excellent next-day lunch — it keeps well and reheats nicely.
- Portions: The rice portion consistently runs short; consider cooking extra basmati on the side to balance the generous amount of curry sauce.
Reviews from our home cooks
I cannot stress how flavorful this was. I love chickpeas and curry, but never had yogurt in that mix. I honestly had to go back for seconds! This is now my favorite recipe in the house, and while my household doesn't always eat vegetarian, when we do, this is EXACTLY what we want to have.
Really great flavors! Usually I eat the jasmine rice recipes but the basmati was also a great flavor and texture. Never tried chickpeas before but can definitely say I am a big fan!
I loved this curry! I think I must just really like chickpeas, but the coconut curry sauce was also great!
Delicious choice ! First time cooking with chickpeas and it's a 10/10 for me
I've tried a few other variations of this coconut-curry-bell pepper meal from Hello Fresh, and my experience is very similar each time. The fresh off the stove taste is pretty so-so, but the flavor is pumped up to absolutely amazing as leftovers the next day. I theorize it is because the sauce is given a chance to soak in to the rice and veggies. I've preferred other versions of this meal with chicken instead of chickpeas. The texture just feels nicer.
This could be improved with more garlic and roasting the chickpeas before making them into the sauce, but this is a delicious and practical recipe. Especially by splitting the garam masala between the sauce and the rice.
Love this recipe! Incredibly flavorful and because chickpeas are the protein, it's both healthy and lower on calories! Flavor without the guilt!
Great way of cooking the chickpeas! We added a little raw chicken of our own to supplement -- but not as much as HelloFresh would have sent (about half as much). Made a very hearty dish!
Classic curry flavors blend with fragrant basmati rice. I developed an aversion to curry a few years ago which makes it difficult for me to eat sometimes, but this one I really enjoyed
It was good, just had a strong coconut flavor. I was expecting an Indian flavor profile, but it was more Thai. For this sauce, I think tofu or even paneer would have been better than chickpeas, and I would add in some carrots and other veggies as well.
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