![[SIDE CARB SWAP BASMATI RICE TO CAULIFLOWER RICE] Tomato and Chickpea Coconut Curry with Basmati Rice](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/6655f36791e4d6d227dd53b7-5873b2e3-0a028ceb.jpeg)
[SIDE CARB SWAP BASMATI RICE TO CAULIFLOWER RICE] Tomato and Chickpea Coconut Curry with Basmati Rice
served with Cauliflower Rice & topped with Yogurt
- Milk
- Tree Nuts
Curries are one of those meals that warms your heart and your belly—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 unit
Veggie Stock Concentrate
½ teaspoon
Garam Masala
1 unit
Chickpeas
1 unit
Tomato Paste
½ unit
Onion
1 tablespoon
Curry Powder
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
12 ounce
Cauliflower Rice
1 teaspoon
Paprika
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Bell Pepper
¼ ounce
Cilantro
½ cup
Basmati Rice
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
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, 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 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 ⅓ 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.
