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Coconut Curry with Chickpeas

served with Basmati Rice & topped with Yogurt

Coconut Curry with Chickpeas

Creamy coconut curry with tender chickpeas, served over fragrant basmati rice and finished with a cool yogurt topping for a comforting, flavorful meal.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Bell Pepper
  • 1 unit Chickpeas
  • ¼ ounce Cilantro
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 clove Garlic
  • 1 unit Onion
  • 1 teaspoon Paprika
  • 1 unit Tomato Paste
  • 1 unit Veggie Stock Concentrate
  • 2 tablespoon Yogurt

Additional Ingredients

  • 2 tablespoon Butter
  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ½ teaspoon Sugar
Coconut Curry with Chickpeas
Indian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories810
Protein18g
Carbs93g
Fat37g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, swap the yogurt topping for a coconut or soy alternative. If you avoid nuts, use another plant-based creaminess in place of any nut-based garnish, and choose a coconut-free milk only if needed for a coconut allergy.

What to serve with it

Serve with warm naan or flatbread to scoop up the sauce, plus a crisp cucumber salad or simple chopped greens for freshness. A squeeze of lime and extra herbs on the side add brightness and balance to the rich curry.

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