Source: Hello Fresh | Serves: 2 Time | 40 min
Changes: used vegan butter; used coconut yogurt
2 tbsp vegan butter, divided
1 fat clove garlic, minced and divided
1/2 cup basmati #rice
3/4 cup water
1 tsp EVO
1/2 yellow onion, peeled and chopped
1 red bell pepper, cored and diced
1 1/2 oz tomato paste
1 tbsp curry powder
1 tsp paprika
1 tsp garam masala 13.5 oz #chickpeas, drained and rinsed
5 oz coconut milk
1/4 cup veggie stock
1/2 tsp sugar
2 tbsp yogurt
1/4 oz cilantro, chopped
Melt 1 tbsp vegan butter in a small pot over medium-high heat. Add half of the garlic and cook until fragrant (about 30 seconds). Add rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender (15-18 minutes). Keep covered until ready to serve.
Meanwhile, heat a drizzle of EVO in a medium pot over medium-high heat. Add onion and bell pepper and cook until starting to brown (3-5 minutes).
Stir in tomato paste, curry powder, paprika, 1 tsp of garam marsala, and the rest of the garlic. Cook 1 minute.
Stir in chickpeas, coconut milk, 1/4 cup veggie stock and sugar. Bring to a simmer, reduce heat to low, and cook until thickened, stirring occasionally (4-5 minutes).
Remove from heat and stir in 1 tbsp butter. Season generously with S&P.
Fluff rice and divided between two bowls. Add curry, dollop yogurt, and sprinkle cilantro. Enjoy!