Vegan Chickpea Coconut Curry
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Vegan Chickpea Coconut Curry

Vegan Chickpea Coconut Curry

with Green Beans, Basmati Rice & Cilantro

Here’s an Indian-inspired vegan dinner idea that’s spicy, sweet, savory, and fresh, with lots of creamy sauce. You’ll start by sautéing onion and green beans until softened, then adding garlic, ginger, curry powder, and garam masala, letting those flavors develop before pouring in luscious coconut milk and hearty chickpeas. Serve it all over fluffy, aromatic basmati rice and sprinkle with fresh cilantro for a delicious, satisfying meal (with no take-out menu required!)

Tree Nuts

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

Total Time30 minutes
Prep Time10 minutes


serving amount

½ cup

Basmati Rice

6 ounce

Green Beans

1 unit

Yellow Onion

1 thumb


1 clove


¼ ounce


1 tablespoon

Curry Powder

1 teaspoon

Garam Masala

1 unit


1 unit

Coconut Milk

(Contains Tree Nuts)

2 unit

Veggie Stock Concentrate

Not included in your delivery



1 teaspoon

Cooking Oil

½ teaspoon



Nutrition Values

/ per serving
Calories710 kcal
Fat24 g
Saturated Fat15 g
Carbohydrate103 g
Sugar16 g
Dietary Fiber11 g
Protein17 g
Cholesterol0 mg
Sodium1000 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.


Small pot
Large Pan


Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


• Wash and dry produce. • Trim green beans if necessary; halve crosswise. Halve, peel, and thinly slice onion. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Peel and mince or grate garlic. Roughly chop cilantro.

Cook Curry

• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans, onion, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes. • Stir in minced ginger, garlic, curry powder, and half the garam masala (all for 4 servings). Cook, stirring, until fragrant, 1 minute. • Stir in chickpeas and their liquid, coconut milk (thoroughly shake in container before opening), stock concentrates, and ½ tsp sugar (1 tsp for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. (TIP: If curry seems too thick, stir in a splash of water.) Taste and season with salt and pepper if desired.


• Fluff rice with a fork. • Divide rice and curry between bowls; garnish with cilantro. Serve.