Coconut Curry with Chickpea & Bell Pepper

🥘 Ingredients

• basmati rice
  1 c
• bell pepper
  2 unit
• butter (divided)
  3 tbsp
• chickpeas
  26.8 oz
• cilantro
  ¼ oz
• coconut milk
  10.14 oz
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• garam masala
  2 tsp
• garlic
  2 clove
• paprika
  2 tsp
• pepper
• salt
• sugar
  1 tsp
• tomato paste
  3 oz
• veggie stock concentrate
  2 unit
• yellow onion
  1 unit
• yogurt
  4 tbsp

🍳 Cookware

• small pot
• medium pot

1. 

   1

   Wash and dry all produce. Peel and mince garlic . Halve, peel, and finely dice half the yellow onion (whole onion for 4 servings). Core, deseed, and finely dice bell pepper . Finely chop cilantro . Drain and rinse chickpeas .

   garlic: 2 clove, yellow onion: 1 unit, bell pepper: 2 unit, cilantro: ¼ oz, chickpeas: 26.8 oz
2. 

   2

   Melt 1 TBSP butter in a small pot over medium-high heat. Add half the garlic and cook until fragrant, ⏱️ 30 seconds . Add basmati 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.

   butter: 3 tbsp (divided), basmati rice: 1 c, salt
3. 

   3

   Heat a drizzle of cooking 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 , veggie 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 .

   cooking oil: 1 tsp, tomato paste: 3 oz, curry powder: 2 tbsp, paprika: 2 tsp, garam masala: 2 tsp, coconut milk: 10.14 oz, veggie stock concentrate: 2 unit, sugar: 1 tsp, pepper
4. 

   4

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

   yogurt: 4 tbsp