Vegan Chickpea Coconut Curry
with Green Beans, Cauliflower Rice & Cilantro
- Tree Nuts
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!)
Ingredients
2 unit
Veggie Stock Concentrate
½ teaspoon
Garam Masala
6 ounce
Green Beans
1 unit
Chickpeas
1 unit
Onion
1 tablespoon
Curry Powder
1 clove
Garlic
12 ounce
Cauliflower Rice
1 unit
Coconut Milk
(Contains: Tree Nuts)
¼ ounce
Cilantro
1 thumb
Ginger
½ cup
Basmati Rice
Not included in your delivery
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until softened and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save basmati rice for another use.)
• 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty curry, though some found it surprisingly spicy; adjust seasoning to taste 🌶️.
- Ease of prep: Simple and easy to make, with clear instructions for a flavorful dish.
- Suggestions: Consider adding extra veggies or tofu for more substance. Some preferred peas over green beans.
- Portions: Several mentioned needing more rice to balance the curry-to-rice ratio.
- Spice level: Unexpected heat surprised many; clearer spice warnings or mild options would be appreciated.
Reviews from our home cooks
The title of this one did not indicate how spicy it was. I am a bit sensitive to too much spice. I did see it was noted in the notes about the dish, but I usually look at the title and expect it there if there is as much included (not added) heat. However, the dish was very good and I did finish it. Still gave it four stars because the flavors were good and I do love coconut curries!!
This was a yummy meal, but seriously 1/4 cup uncooked rice for 2 people to split? We had to boost it by adding more rice but aside from that the chickpeas and green beans were yummy and a nice portion for 2 people.
It was okay, I couldn't get it to thicken after five extra minutes and just kinda accepted it being really saucy (which like I love a saucy curry but this was almost soup). It would have been better with more veggies imo but not the worst thing
Didn't use the onion because I don't like them, and cooked the chickpeas a little longer than instructed because I like them softer. With my modifications, this turned out delicious!
While two of the three people in our home like heat, one doesn't. I wasn't expecting this to be as spicy as it isn't marked with the chili pepper. I loved it, but the person in the house who can't stand heat was downing milk the whole meal. The curry powder is definitely hotter than it used to be, and this meal was not marked "hot".
We loved the flavors, but the kids found it way too spicy. It would be nice if spicy recipes offered a choice for a non-spicy version or the instructions included what to substitute from your home pantry to make it less spicy.
This dish was tasty. Just out of curiosity, I am wondering why so many recipes have sugar. In Indian dishes, no sugar is added, and it is super unhealthy.
Much better than frozen variations of this dish (which isn't saying much). It's also on par with restaurant grade chickpea dishes.
We really enjoyed this one. Great flavor and was easy to make.
Love this so many different flavors without it being too much.
