← All recipes

Coconut Curry

Creamy chickpea coconut curry with warm spices over buttery rice.

Serves 2Prep 10 minCook 25 minDifficulty easyCuisine Indian

vegetariangluten-freemain

−Servings: 2+

Add to shopping list Add to meal plan →

Ingredients

• 1yellow onion
• 2 clovegarlic
• 1red bell pepper
• 1(15.5 oz) can chickpeas
• 1 cupbasmati rice
• 1 tbspyellow curry powder
• 1 tsppaprika
• 3 tbsptomato paste
• 1¼ cupcoconut milk
• ½ cupvegetable stock
• ½ tspsugar
• 3 tbspbutter (divided)
• Greek yogurt (1 dollop per serving)
• Salt and pepper
• 1drizzle of oil (for sautéing)

Instructions

1. Peel and mince the garlic. Halve, peel, and finely dice the onion. Core, deseed, and finely dice the bell pepper. Drain and rinse the chickpeas.
2. Melt 1 tbsp butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant, about 30 seconds.
3. Add the rice and 2 cups water to the pot with the garlic and cook the rice according to package instructions.
4. Heat a drizzle of oil in a medium pot over medium-high heat. Add the onion and bell pepper; cook until softened and lightly browned, 3–5 minutes.
5. Stir in the tomato paste, curry powder, paprika, and the remaining garlic until fragrant, about 1 minute.
6. Stir in the chickpeas, coconut milk, vegetable stock, and 1/2 tsp sugar.
7. Bring to a simmer, then reduce heat to low; cook until thickened, stirring occasionally, 4–5 minutes. **TIP:** If the curry seems too thick, stir in a splash of water.
8. Remove from heat; stir in the remaining 2 tbsp butter until melted. Season generously with salt and pepper.
9. Fluff the rice with a fork; season the rice with salt and pepper.
10. Divide rice between bowls. Top with the curry and dollop with Greek yogurt to serve.
11. Cooking Time & Temperature
12. **Sauté steps:** medium-high heat (onion & pepper 3–5 minutes)
13. **Garlic scent in butter:** ~30 seconds over medium-high
14. **Spice sauté:** ~1 minute
15. **Simmer:** bring to simmer then reduce to low; cook until thickened, about 4–5 minutes
16. **Rice:** add rice + 2 cups water and cook per package instructions (time varies by brand)

Notes

• **TIP from the recipe:** If the curry seems too thick, stir in a splash of water to reach desired consistency.
• Butter is used divided: 1 tbsp for starting the rice, and 2 tbsp stirred into the curry at the end.
• Serve with a dollop of Greek yogurt per serving for creaminess and tang.
• Leftovers keep well and this makes a great lunch or dinner.