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Coconut Curry with Chickpea & Bell Pepper swirled with Yogurt & served with Basmati Rice Recipe

Name: Coconut Curry with Chickpea & Bell Pepper swirled with Yogurt & served with Basmati Rice
Total time: 30 min
Yield: 2
Ingredients: 1 unit Yellow Onion; 1 clove Garlic; 1 unit Bell Pepper; ¼ ounce Cilantro; 13.4 ounce Chickpeas; ½ cup Basmati Rice; 1 tablespoon Curry Powder; 1 teaspoon Paprika; 1 teaspoon Garam Masala; 1.5 ounce Tomato Paste; 5.07 ounce Coconut Milk; 1 unit Veggie Stock Concentrate; 2 tablespoon Yogurt; 1 teaspoon Cooking Oil; ½ teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

HelloFresh

Curries are one of those meals that warm your heart and your belly, and tonight’s vegetarian version is no exception. Chickpeas, onion, and bell pepper get a super savory treatment in a coconut-based curry sauce. Toss that over rice, add a swirl of yogurt and a sprinkle of cilantro, and you have yourself one soul-satisfying meal.

Ingredients

1 unit Yellow Onion

1 clove Garlic

1 unit Bell Pepper

¼ ounce Cilantro

13.4 ounce Chickpeas

½ cup Basmati Rice

1 tablespoon Curry Powder

1 teaspoon Paprika

1 teaspoon Garam Masala

1.5 ounce Tomato Paste

5.07 ounce Coconut Milk

1 unit Veggie Stock Concentrate

2 tablespoon Yogurt

1 teaspoon Cooking Oil

½ teaspoon Sugar

2 tablespoon Butter

Salt

Pepper

Method

• Wash and dry all produce.

• Peel and mince garlic. Halve, peel, and finely dice half

the onion (whole onion for 4 servings). Core, deseed, and

finely dice bell pepper. Finely chop cilantro. Drain and

rinse chickpeas.

• Melt 1 TBSP butter in a small pot over medium-high heat.

Add half the garlic and cook until fragrant, 30 seconds.

• Add rice, ¾ cup water (1½ cups for 4 servings), 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 off heat until ready to serve.

• Heat a drizzle of oil in a medium pot over medium-high

heat. Add onion and bell pepper; cook until softened and

starting to brown, 3-5 minutes.

• Stir in tomato paste, curry powder, paprika, half the

garam masala, and remaining garlic until fragrant,

1 minute. TIP: Love the earthy warmth of garam masala?

Add more if you like!

• Stir in chickpeas, coconut milk, stock concentrate, ¼ cup

water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water

and 1 tsp sugar.) Bring to a simmer, reduce to low, and

cook until thickened, stirring occasionally, 4-5 minutes.

TIP: Add a splash of water if curry is too thick.

• Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

Season generously with salt and pepper.

• Fluff rice with a fork and season with salt and pepper.

Divide between bowls. Top with curry. Dollop with

yogurt. Garnish with cilantro. Serve.

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