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Coconut Curry with Chickpeas

topped with Yogurt & served with Basmati Rice

Coconut Curry with Chickpeas

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

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Bell Pepper
  • 13.4 ounce Chickpeas
  • ¼ ounce Cilantro
  • 5.07 ounce Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 clove Garlic
  • 1 teaspoon Paprika
  • 1.5 ounce Tomato Paste
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion
  • 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
Calories790
Protein18g
Carbs99g
Fat34g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, swap the yogurt topping for unsweetened coconut yogurt or a spoonful of tahini. If you avoid nuts, this dish already suits you, and you can replace the rice with quinoa or cauliflower rice for a lighter base.

What to serve with it

Serve with warm naan or flatbread to scoop up the curry, plus a crisp cucumber salad or quick-pickled vegetables for contrast. A simple lime wedge and extra cilantro on the side add brightness without overpowering the coconut spice.

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