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Vegan Chickpea Coconut Curry with Basmati Rice & Garlicky Pita Wedges Recipe

Name: Vegan Chickpea Coconut Curry with Basmati Rice & Garlicky Pita Wedges
Total time: 35 min
Yield: 2
Ingredients: 3 clove Garlic; 1 unit Red Onion; 1 unit Chickpeas; ¼ ounce Parsley; ½ cup Basmati Rice; 1 teaspoon Chili Powder; 2 tablespoon Curry Powder; 1 unit Coconut Milk; 13.76 ounce Crushed Tomatoes; 1 unit Veggie Stock Concentrate; 2 unit Whole Wheat Pitas; 4 teaspoon Olive Oil; 1 teaspoon Cooking Oil; 1.5 teaspoon Sugar; Salt; Pepper

HelloFresh

Curries are one of those meals that warms your heart and your belly, and tonight’s vegan version is no exception. Chickpeas, onion, and tomatoes get a super savory treatment in a curry sauce made creamy with coconut milk. Spoon all this deliciousness over fluffy basmati rice, sprinkle with fresh cilantro, and serve with garlicky pita wedges for soaking up the curry. It’s one soul-satisfying meal!

Ingredients

3 clove Garlic

1 unit Red Onion

1 unit Chickpeas

¼ ounce Parsley

½ cup Basmati Rice

1 teaspoon Chili Powder

2 tablespoon Curry Powder

1 unit Coconut Milk

13.76 ounce Crushed Tomatoes

1 unit Veggie Stock Concentrate

2 unit Whole Wheat Pitas

4 teaspoon Olive Oil

1 teaspoon Cooking Oil

1.5 teaspoon Sugar

Salt

Pepper

Method

• Adjust rack to top position and

preheat oven to 450 degrees. Wash

and dry produce.

• Peel and mince or grate garlic.

Halve, peel, and finely dice onion.

Drain and rinse chickpeas; thoroughly

pat dry with paper towels. Roughly

chop parsley.

• In a small pot, combine rice, ¾ cup

water (1½ cups for 4 servings), and a

pinch of salt. Bring to a boil, then cover

and reduce to a low simmer. Cook

until rice is tender, 15-18 minutes. Keep

covered off heat until ready to serve.

• In a small microwave-safe bowl,

combine half the garlic and 1 TBSP

olive oil (2 TBSP for 4). Cover bowl

with plastic wrap and microwave until

warm and fragrant, 20-30 seconds; stir

to combine. (Keep covered until ready

to use in Step 5.)

• While rice cooks, heat a drizzle of oil

in a large pan, over medium-high

heat. Add onion, a big pinch of salt,

and pepper; cook, stirring occasionally,

until lightly browned, 4-5 minutes.

• Add chickpeas, chili powder, curry

powder, and remaining garlic; cook,

stirring frequently, until fragrant,

1-2 minutes.

• Thoroughly shake coconut milk in

container before opening.

• Add coconut milk, crushed tomatoes,

stock concentrate, ½ cup water

(1 cup for 4 servings), and 1½ tsp

sugar (3 tsp for 4) to same pan; stir to

combine. Bring to a boil, then reduce

to a simmer.

• Cook, stirring occasionally, until

thickened, 4-6 minutes. Taste and

season with salt and pepper if desired.

• Meanwhile, evenly brush tops of pitas

with garlic oil; sprinkle with half the

parsley, a pinch of salt, and pepper.

Toast on top rack (use a baking sheet

or place directly on rack) until golden,

2-3 minutes. TIP: Feel free to use your

toaster oven instead. Keep an eye on

the pitas as they toast so they stay soft

rather than turning crispy.

• Cut toasted pitas into quarters.

• Fluff rice with a fork.

• Transfer rice to one side of each bowl.

Ladle curry next to rice. Garnish with

remaining parsley and a drizzle of

olive oil. Serve with pita wedges on

the side.

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