Vegan Chickpea Coconut Curry
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Vegan Chickpea Coconut Curry

Vegan Chickpea Coconut Curry

with Basmati Rice & Garlicky Pita Wedges

Curries are one of those meals that warms your heart and your belly, and tonight’s vegan version is no exception. Chickpeas, onion, and tomatoes get a super savory treatment in a curry sauce made creamy with coconut milk. Spoon all this deliciousness over fluffy basmati rice, sprinkle with fresh cilantro, and serve with garlicky pita wedges for soaking up the curry. It’s one soul-satisfying meal!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

3 clove


1 unit

Red Onion

1 unit


¼ ounce


½ cup

Basmati Rice

1 teaspoon

Chili Powder

2 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

13.76 ounce

Crushed Tomatoes

1 unit

Veggie Stock Concentrate

2 unit

Whole Wheat Pitas

(Contains Sesame, Wheat)

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1.5 teaspoon





Nutrition Values

/ per serving
Calories1000 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate146 g
Sugar24 g
Dietary Fiber15 g
Protein25 g
Cholesterol0 mg
Sodium1210 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.


Paper Towel
Small pot
Small Bowl
Plastic Wrap
Large Pan



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Halve, peel, and finely dice onion. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly chop parsley.

Cook Rice & Make Garlic Oil

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • In a small microwave-safe bowl, combine half the garlic and 1 TBSP olive oil (2 TBSP for 4). Cover bowl with plastic wrap and microwave until warm and fragrant, 20-30 seconds; stir to combine. (Keep covered until ready to use in Step 5.)

Start Curry

• While rice cooks, heat a drizzle of oil in a large pan, over medium-high heat. Add onion, a big pinch of salt, and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas, chili powder, curry powder, and remaining garlic; cook, stirring frequently, until fragrant, 1-2 minutes.

Finish Curry

• Thoroughly shake coconut milk in container before opening. • Add coconut milk, crushed tomatoes, stock concentrate, ½ cup water (1 cup for 4 servings), and 1½ tsp sugar (3 tsp for 4) to same pan; stir to combine. Bring to a boil, then reduce to a simmer. • Cook, stirring occasionally, until thickened, 4-6 minutes. Taste and season with salt and pepper if desired.

Toast Pitas

• Meanwhile, evenly brush tops of pitas with garlic oil; sprinkle with half the parsley, a pinch of salt, and pepper. Toast on top rack (use a baking sheet or place directly on rack) until golden, 2-3 minutes. TIP: Feel free to use your toaster oven instead. Keep an eye on the pitas as they toast so they stay soft rather than turning crispy. • Cut toasted pitas into quarters.

Finish & Serve

• Fluff rice with a fork. • Transfer rice to one side of each bowl. Ladle curry next to rice. Garnish with remaining parsley and a drizzle of olive oil. Serve with pita wedges on the side.