Vegan Chickpea Coconut Curry
with Basmati Rice & Garlicky Pita Wedges
- Sesame
- Wheat
- Tree Nuts
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!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
1 unit
Chickpeas
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
1 unit
Crushed Tomatoes
2 tablespoon
Curry Powder
1 teaspoon
Chili Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
3 clove
Garlic
¼ ounce
Parsley
½ cup
Basmati Rice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1.5 teaspoon (tsp)
Sugar
1.5 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.)
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The curry's spice level surprised many — reduce the chili powder to taste if you're heat-sensitive, as several found even half the amount quite spicy 🌶️. The crushed tomatoes also dominated for some; a few suggest cutting the amount and adding more coconut milk for a creamier, more balanced curry.
- Ease of prep: The curry is straightforward to cook, but the sauce needs more time to thicken than the recipe suggests — plan for a longer simmer.
- Suggestions: Skip the extra water added after the coconut milk if you prefer a thicker sauce, and consider adding carrots, cauliflower, or kale to bulk up the vegetables. Many preferred naan over the whole-wheat pita for dipping.
- Leftovers: The curry reheats well and keeps nicely — one reviewer made extra rice the next day to use up the leftover sauce for a light lunch.
- Portions: The ratio of curry to rice skews heavily toward curry; cook extra rice to keep the bowl balanced and satisfying.
Reviews from our home cooks
There will be more Chickpea Curry (a good thing) than rice and pita bread so you will need to make extra rice and extra pita bread.
This made me like chickpeas. And curry. I'll be getting this every time it comes up. Wish there was more bread though
What an amazing vegetarian meal. I'm new to vegetarian cooking, so this dish is perfect for a newbie's taste
For me I think the recipe could have done without the entire 1 tsp chili powder. Normally I see "to taste" in the recipes and maybe I'm just too much of a light-weight but I had to throw much of it away, despite the fact I wish I could handle it.
The tomato paste was too much and threw the curry flavor off. I balanced it out with some broth so, not too bad after a little adjusting for taste.
The curry needs time to simmer and incorporate, 35 minutes is not enough time to cook and let it simmer. Overall delish
I liked this but needed to add quite a bit of salt and it was very spicy!! I had to load my kids' portion with sour cream to cut all the heat.
Would have liked to add a vegetable to this dish - carrots or cauliflower maybe?
This was a great dish, and the leftovers reheated well.
Loved the flavor! I add my own greens to it to boost the healthy quotient.
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