Coconut Curry with Chickpea & Bell Pepper

🥘 Ingredients

• basmati rice
  ¾ cup
• bell pepper
  1 unit
• butter
  2 tbsp
• chickpeas
  15 oz
• cilantro
  ½ cup
• coconut milk
  13.5 oz
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garam masala
  2 tsp
• garlic
  2 cloves
• paprika
  1 tsp
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit
• yogurt
  ½ cup

🍳 Cookware

• small pot
• medium pot

1. 

   1

   Wash and dry all produce. Prepare the following: yellow onion (finely diced), garlic (minced), bell pepper (finely diced), cilantro (finely chopped), and chickpeas (drained and rinsed).

   yellow onion: 1 unit, garlic: 2 cloves, bell pepper: 1 unit, cilantro: ½ cup, chickpeas: 15 oz
2. 

   2

   Melt 1 tbsp of the butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant ⏱️ 30 seconds . Add the basmati rice , ¾ cup water, and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, basmati rice: ¾ cup
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add the onion and bell pepper. Cook until softened and starting to brown ⏱️ 3 minutes . Stir in the tomato paste , curry powder , paprika , half the garam masala , and remaining garlic until fragrant ⏱️ 1 minute . Stir in the chickpeas, coconut milk , veggie stock concentrate , ¼ cup water, and the sugar . Bring to a simmer, reduce heat to low, and cook until thickened, stirring occasionally ⏱️ 4 minutes . Remove from heat and stir in the remaining butter. Season generously with salt and pepper.

   cooking oil: 2 tbsp, tomato paste: 2 tbsp, curry powder: 2 tsp, paprika: 1 tsp, garam masala: 2 tsp, coconut milk: 13.5 oz, veggie stock concentrate: 1 unit, sugar: ½ tsp
4. 

   4

   Fluff the rice with a fork and season with salt and pepper. Divide between bowls. Top with the curry. Dollop with the yogurt . Garnish with the cilantro and serve.

   yogurt: ½ cup