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Coconut Curry with Chickpeas & Bell Pepper

Source: Hello Fresh | Serves: 2 Time | 40 min

Coconut Curry with Chickpeas & Bell Pepper

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!

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