Coconut Curry Shrimp with Chickpeas
served with Basmati Rice & topped with Yogurt
Coconut Curry Shrimp with Chickpeas
Tender shrimp and chickpeas simmer in fragrant coconut curry, then get served over fluffy basmati rice and finished with a cool yogurt topping for a creamy, satisfying meal.
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
- 10 ounce Shrimp
- 1 unit Tomato Paste
- 1 unit Veggie Stock Concentrate
- 2 tablespoon Yogurt
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
Swaps and substitutions
For a shellfish-free version, replace the shrimp with tofu, chickpeas, or cauliflower for a similar hearty feel. For dairy-free needs, skip the yogurt topping or use a plain unsweetened plant-based yogurt; for nut-free diets, make sure any curry blends or garnishes are certified free of cross-contact.
What to serve with it
Serve it with a crisp cucumber salad or simple roasted greens to balance the rich curry, plus warm naan or flatbread if you want something extra for scooping. A lime wedge and extra herbs on the side add brightness without weighing it down.
