Vegan Chickpea Coconut Curry

Name: Vegan Chickpea Coconut Curry with Green Beans, Cauliflower Rice & Cilantro
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: ½ cup Basmati Rice; 6 ounce Green Beans; 1 unit Yellow Onion; 1 thumb Ginger; 1 clove Garlic; ¼ ounce Cilantro; 1 tablespoon Curry Powder; 1 teaspoon Garam Masala; 1 unit Chickpeas; 1 unit Coconut Milk; 2 unit Veggie Stock Concentrate; Salt; Pepper; 2 teaspoon Cooking Oil; ½ teaspoon Sugar; 1 tablespoon Butter; 12 ounce Riced Cauliflower

with Green Beans, Cauliflower Rice & Cilantro

Recipe Development TeamPublished on April 26, 2023

4.4

(10 customers rated)

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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!)

Tags:

New

•Vegan

•Calorie Smart

•Spicy

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

½ cup

Basmati Rice

6 ounce

Green Beans

1 unit

Yellow Onion

1 thumb

Ginger

1 clove

Garlic

¼ ounce

Cilantro

1 tablespoon

Curry Powder

1 teaspoon

Garam Masala

1 unit

Chickpeas

1 unit

Coconut Milk

(Contains: Tree Nuts)

2 unit

Veggie Stock Concentrate

12 ounce

Riced Cauliflower

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories650 kcal

Fat32 g

Saturated Fat19 g

Carbohydrate72 g

Sugar20 g

Dietary Fiber14 g

Protein16 g

Cholesterol15 mg

Sodium1020 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.

Utensils

•Small pot

Instructions

• 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.