Spicy Chickpea Curry & Cilantro-Lime Rice
with Bell Pepper & Yogurt
- Milk
- Tree Nuts
This aromatic chickpea curry is perfect when you need a satisfying and fuss-free dinner. A mixture of garam masala, ginger, garlic, Thai red curry paste, and coconut milk, the curry gets long-simmered flavor in just 30 minutes. Serve it over zesty cilantro-lime rice with a drizzle of cooling yogurt.
Ingredients
1 teaspoon
Garam Masala
2 ounce
Thai Red Curry Paste
1 unit
Chickpeas
1 unit
Tomato Paste
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 clove
Garlic
1 unit
Bell Pepper
¼ ounce
Cilantro
1 thumb
Ginger
1 cup
Basmati Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1½ cups water (3 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Halve, core, and dice bell pepper. Peel and mince or grate ginger. Peel and mince or grate garlic. Zest and quarter lime. Roughly chop cilantro.
-
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add bell pepper, ginger, garam masala, salt, and pepper. Cook, stirring, until bell pepper begins to soften, 2-3 minutes.
-
Add tomato paste and half the curry paste; cook, stirring constantly, until mixture is fragrant and darkened in color, 1 minute. TIP: For a spicier curry, use more curry paste!
-
Stir in garlic, chickpeas and their liquid, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lime juice, salt, and pepper. Cook, stirring occasionally, until coated, 1-2 minutes more.
-
Thoroughly shake coconut milk in container before opening.
-
Stir coconut milk and ½ cup water (1 cup for 4 servings) into pot with chickpea mixture. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened, 8-10 minutes.
-
Season with salt and pepper.
-
Fluff rice with a fork; stir in lime zest, half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.
- Divide rice between shallow bowls. Top with chickpea curry. Drizzle with yogurt and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: This vegetarian curry is filling and satisfying, with one reviewer noting it didn't feel like anything was missing. Opinions on the chickpeas were split — one household member loved it while another didn't care for them as the main protein.
- Suggestions: Add more chickpeas and vegetables to bulk up the dish if you'd like a heartier bowl.
