Coconut Chickpea Curry & Golden Fenugreek Rice

with Bell Pepper, Yogurt & Cilantro

Allergens: Milk, Tree Nuts

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Veggie Stock Concentrate

    1 unit

  • Garam Masala

    ½ teaspoon

  • Chickpeas

    1 unit

  • Tomato Paste

    1 unit

  • Onion

    1 unit

  • Jasmine Rice

    ¾ cup

  • Curry Powder

    1 tablespoon

  • Yogurt

    4 tablespoon

  • Coconut Milk

    1 unit

  • Fenugreek

    1 teaspoon

  • Bell Pepper

    1 unit

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Place fenugreek in a small microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until slightly darkened in color, 1 minute.

  • Set aside until ready to use in Step 3.

Ingredient Quantities

  • Fenugreek

    1 teaspoon

2

  • Wash and dry produce.

  • Halve, peel, and cut onion into ¼-inch-thick wedges. Core, deseed, and slice bell pepper into ¼-inch-thick pieces. Drain and rinse chickpeas. Finely chop cilantro.

Ingredient Quantities

  • Chickpeas

    1 unit

  • Onion

    1 unit

  • Bell Pepper

    1 unit

  • Cilantro

    ¼ ounce

3

  • Drain fenugreek.

  • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add drained fenugreek and half the curry powder (you’ll use the rest in the next step); cook, stirring constantly, until fragrant, 30 seconds.

  • Add rice, 1¼ cups water (2¼ cups for 4), 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.

Ingredient Quantities

  • Curry Powder

    1 tablespoon

  • Fenugreek

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

4

  • While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, 3-5 minutes.

  • Stir in tomato paste, half the garam masala (all for 4 servings), and remaining curry powder until fragrant, 1 minute. TIP: Love the earthy warmth of garam masala? Add more if you like!

Ingredient Quantities

  • Garam Masala

    ½ teaspoon

  • Tomato Paste

    1 unit

  • Onion

    1 unit

  • Curry Powder

    1 tablespoon

  • Bell Pepper

    1 unit

5
  • Stir in chickpeas, coconut milk, stock concentrate, ¼ cup water, and ½ tsp sugar (⅓ cup water and 1 tsp sugar for 4 servings). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. TIP: If curry seems too thick, stir in a splash of water.
  • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season generously with salt and pepper.
Ingredient Quantities

  • Chickpeas

    1 unit

  • Coconut Milk

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

6

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

  • Divide rice between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro and serve.

Ingredient Quantities

  • Yogurt

    4 tablespoon

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)